Effect of Lactobacillus plantarum LS5 on oxidative stability and lipid modifications of Doogh

International Journal of Dairy Technology

Volumn 69, Issue 4, 2016, Pages 550-558

  Hashemi, Seyed Mohammad Bagher ^a   Shahidi, Fakhri ^b   Mortazavi, Seyed Ali ^b   Milani, Elnaz ^c   Eshaghi, Zarrin ^d  

^a FASA UNIVERSITY   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^c AVICENNA RESEARCH INSTITUTE   (Iran)

^d PAYAME NOOR UNIVERSITY   (Iran)

Author keywords

Antioxidative activity; Doogh; Lactobacillus plantarum LS5; Lipid modification

Indexed keywords

EID: 84963831155     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12292     Document Type: Article

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