Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum-Reference-Cited by-同舟云学术

Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts enriched with Cinnamomum verum and Allium sativum

Published:2015-10 Issue:1 Volume:18 Page:7-11
ISSN:1815-3852
Container-title:Journal of the Association of Arab Universities for Basic and Applied Sciences
language:en
Short-container-title:Journal of the Association of Arab Universities for Basic and Applied Sciences

Author:

Shori Amal Bakr¹²,Baba Ahmad Salihin¹

Affiliation:

1. Biomolecular Research Group, Division of Biochemistry, 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

Subject

General Energy,General Agricultural and Biological Sciences,General Environmental Science,General Biochemistry, Genetics and Molecular Biology,General Materials Science,General Mathematics,General Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1016/j.jaubas.2014.02.006

Reference26 articles.

1. Probiotics—compensation for lactase insufficiency

2. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage

3. Antibacterial and antiviral activity of camel milk protective proteins

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