Author:
Kovsari Elham,Shavali Gilani Parisa,Shokri Samira,Mircholi Borazgh Abdolreza,Rezagholizade-Shirvan Alieh,Pedram Nia Ahmad
Subject
Food Science,Analytical Chemistry
Reference48 articles.
1. Functional yogurt, enriched and probiotic: A focus on human health;Abdi-Moghadam;Clinical Nutrition ESPEN,2023
2. The significance of essential oils and their antifungal properties in the food industry: A systematic review;Abdi-Moghadam;Heliyon,2023
3. Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage;Adel;Electronic Journal of Environmental, Agricultural and Food Chemistry,2011
4. Determination and evaluation of total antioxidant capacity of oak (Quercus Brantii), thyme (Tymbra Spicata), and watermelon (Citrullus Colocynthis) native of ilam;Altememy;Advancements in Life Sciences,2022
5. Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria;Alwazeer;International Journal of Dairy Technology,2020
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献