Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Dairy Science and Technology

Volumn 96, Issue 4, 2016, Pages 443-457

  Soleymanzadeh, Nazila ^a   Mirdamadi, Saeed ^a   Kianirad, Mehran ^a  

^a IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

Author keywords

Antioxidant activity; Camel milk; Chal; Fermented milk; LAB

Indexed keywords

ANTIOXIDANTS; BACTERIA; FREE RADICALS; FUNCTIONAL FOOD; LACTIC ACID; MAMMALS;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; CAMEL MILKS; CHAL; FREE RADICALS SCAVENGING; GOLESTAN PROVINCES; LACTIC ACID BACTERIA; RADICAL SCAVENGING ACTIVITY;

FERMENTED MILK;

EID: 84975794159     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-016-0278-1     Document Type: Article

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