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

出版年份 2018 全文链接

标题

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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