Lactic acid bacteria biodiversity in raw and fermented camel milk-Reference-Cited by-同舟云学术

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Lactic acid bacteria biodiversity in raw and fermented camel milk

Published:2015 Issue:03 Volume:06 Page:
ISSN:2141-5455
Container-title:African Journal of Food Science and Technology
language:
Short-container-title:Afr. J. Food Sci. Technol

Author:

S H Akhmetsadykova

Publisher

OMICS Publishing Group

Cited by 8 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

1. Molecular Screening of Functional Lactic Acid Bacteria with Potential Production of Antimicrobial Peptides from Milk Proteins for Application as Preservative Dairy Starter;Journal of Food Biochemistry;2024-01

2. The impact of dromedary camel milk on mice gut microbiota;Applied Biological Chemistry;2022-05-04

3. Technological characterization of indigenous lactic acid bacteria from Moroccan camel milk for their potential use as starter or adjunct culture;Folia Microbiologica;2021-06-10

4. Recent Advances in Camel Milk Processing;Animals;2021-04-08

5. Impact of hydrolyzed lactose by β-galactosidase enzyme on the physicochemical and organoleptic properties of fermented camel milk;Emirates Journal of Food and Agriculture;2018-10-30

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