Open AccessDevelopment technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability
Author(s) -
Sarengaole Bayinjirigala,
Tsend-Ayush Chuluunbat,
Jirigala Bayin,
Bilige Menghe
Publication year - 2022
Publication title -
mongolian journal of chemistry
Language(s) - English
Resource type - Journals
eISSN - 2414-0082
pISSN - 2226-6739
DOI - 10.5564/mjc.v23i49.1404
Subject(s) - starter , fermentation , lactic acid , food science , lactobacillus plantarum , bacteria , lactose , fermented milk products , lactobacillus , biology , microbiology and biotechnology , chemistry , genetics