Sensory Qualities of Non-Dairy and Dairy Products Fortified with Aloe Oil: A Preliminary Study
Author:
Funder
Konkuk University
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2022.40.2.66
Reference18 articles.
1. Sajjad A, Sajjad SS. Aloe vera: an ancient herb for modern dentistry: a literature review. J Dent Surg. 2014:210463. 10.1155/2014/210463
2. Bhuvana KB, Hema NG, Rajesh TP. Review on Aloe vera. Int J Adv Res. 2014;2: 677-691.
3. Radha MH, Laxmipriya NP. Evaluation of biological properties and clinical effectiveness of Aloe vera: a systematic review. J Tradit Complement Med. 2014;5:21-26. 10.1016/j.jtcme.2014.10.006 26151005 PMC4488101
4. Hamman JH. Composition and applications of Aloe vera leaf gel. Molecules. 2008; 13:1599-1616. 10.3390/molecules13081599 18794775 PMC6245421
5. Ni Y, Turner D, Yates KM, Tizard I. Isolation and characterization of structural components of Aloe vera L. leaf pulp. Int Immunopharmacol. 2004;4:1745-1755. 10.1016/j.intimp.2004.07.006 15531291
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1. Organoleptic Quality Assessment of Dairy and Nondairy Products Supplemented with Ginger Oil: A Preliminary Study;Journal of Dairy Science and Biotechnology;2022-09
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