The Inﬂuence of Co-Encapsulated L. Plantarum and Silybum Marianum Seed Extract on the Physicochemical Properties of Synbiotic Cheese During Ripening-Reference-Cited by-同舟云学术

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The Inﬂuence of Co-Encapsulated L. Plantarum and Silybum Marianum Seed Extract on the Physicochemical Properties of Synbiotic Cheese During Ripening

Published:2023 Issue: Volume: Page:
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Author:

Hamidi-Esfahani Zohreh,Bakhtiyari Maryam,Barzegar Mohsen

Publisher

Elsevier BV

Reference37 articles.

1. AOAC International Guidelines for Laboratories Performing Microbiological;AOAC International -Google Books. AOAC International,2006

2. Texture and flavour development in Ras cheese made from raw and pasteurised milk;S Awad;Food Chemistry,2006

3. Optimization of co-encapsulation of L. plantarum cells and Silybum marianum seed extract and evaluation of protective effect of extract on cells survival in simulated gastrointestinal fluids;M Bakhtiyari;Lwt,2022

4. Design of Labneh cheese fortified with alginate-encapsulated pepper (Capsicum annuum) extracts;T Balabanova;Emirates Journal of Food and Agriculture,2020

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