Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk
Author:
Affiliation:
1. Division of Biotechnology, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
2. Ministry of Higher Education, 1153 Riyadh, Saudi Arabia
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1016/j.jtusci.2013.06.003
Reference47 articles.
1. Functional Foods: Benefits, Concerns and Challenges—A Position Paper from the American Council on Science and Health
2. Harnessing functional food strategies for the health challenges of space travel—Fermented soy for astronaut nutrition
3. Yogurt: Nutritive and Therapeutic Aspects
4. Identification and antibiotic susceptibility of bacterial isolates from probiotic products
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