Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>

作     者：Mahmoud Ibrahim El-Sayed Sameh Awad Nagwa Hussein Ismail Abou-Soliman Mahmoud Ibrahim El-Sayed;Sameh Awad;Nagwa Hussein Ismail Abou-Soliman

作者机构：Department of Dairy Technology Research Food Technology Research Institute ARC Giza Egypt Dairy Microorganisms and Cheese Research Laboratory (DMCR) Department of Dairy Science and Technology Faculty of Agriculture Alexandria University Alexandria Egypt Animal Breeding Department Animal and Poultry Production Division Desert Research Centre Matariya Cairo Egypt 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2021年第12卷第4期

页      面：352-371页

学科分类：07[理学] 0701[理学-数学] 070101[理学-基础数学] 

主　　题：Camel Milk Fermented Milk Antioxidant Activity Lactobacillus 

摘      要：This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticusB-734, Lb. caseisubsp. caseiB-1922, Lb. paracaseisubsp. paracaseiB-4560, Lb. rhamnosus/