Fortification of fresh kombucha cheese with wild thyme (Thymus serpyllum L.) herbal dust and its influence on antioxidant activity
Author:
Funder
Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Science Fund of the Republic of Serbia
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference57 articles.
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5. Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum;Bjekić;Mljekarstvo,2021
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2. The Effect of Thymus serpyllum L. and Its Preparations on Reduction of L. monocytogenes and S. aureus in Kombucha Fresh Cheese;Processes;2024-06-09
3. Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics;Foods;2024-02-10
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