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

标题
In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages
作者
关键词
Camel meat, Fermented sausage, Probiotic, ACE-Inhibition, Cytotoxicity
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 346-354
出版商
Elsevier BV
发表日期
2018-10-02
DOI
10.1016/j.lwt.2018.09.084

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