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

Published 2018 View Full Article

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Title
In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages
Authors
Keywords
Camel meat, Fermented sausage, Probiotic, ACE-Inhibition, Cytotoxicity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 346-354
Publisher
Elsevier BV
Online
2018-10-02
DOI
10.1016/j.lwt.2018.09.084

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