Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)
Crossref DOI link: https://doi.org/10.1007/s13594-016-0278-1
Published Online: 2016-02-01
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Soleymanzadeh, Nazila
Mirdamadi, Saeed
Kianirad, Mehran
Text and Data Mining valid from 2016-02-01