Open AccessImproving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>
Author(s) -
Mahmoud Ibrahim El-Sayed,
Sameh Awad,
Nagwa Hussein Ismail Abou-Soliman
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.124028
Subject(s) - food science , starter , chemistry , dpph , lactobacillus casei , fermentation , lactobacillus paracasei , lactobacillus rhamnosus , lactobacillus helveticus , probiotic , antioxidant , lactobacillus , biochemistry , biology , bacteria , genetics
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