In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages-Reference-Cited by-同舟云学术

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

Published:2019-01 Issue: Volume:99 Page:346-354
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ayyash Mutamed^ORCID,Liu Shao-Quan^ORCID,Al Mheiri Aysha,Aldhaheri Mouza,Raeisi Bakhita,Al-Nabulsi Anas,Osaili Tareq,Olaimat Amin^ORCID

Funder

United Arab Emirates University (UAEU)

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk;Abushelaibi;Lwt-Food Science and Technology,2017

2. Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic lactobacillus plantarum isolated from camel milk;Al-Dhaheri;Journal of Dairy Science,2017

3. Compositional, technological and nutritional aspects of dromedary camel milk;Al haj;International Dairy Journal,2010

4. In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk;Ayyash;Journal of Dairy Science,2018

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