Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk

Journal of Saudi Chemical Society

Volumn 18, Issue 5, 2014, Pages 456-463

  Shori, Amal Bakr ^a   Baba, Ahmad S ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Allium sativum; Antioxidant; Proteolysis; Total phenolic content; Yogurt

Indexed keywords

EID: 84908658427     PISSN: 13196103     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jscs.2011.09.014     Document Type: Article

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