publication.publication

New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures

Elsevier 2017

THE PRODUCTION OF NOVEL FUNCTIONAL YOGHURT CONTAINING ANGIOTENSIN I-CONVERTING ENZYME (ACE)-INHIBITORY ACTIVITY

Zagazig Journal of Agricultural Research 2016

Antibacterial activity of some natural preservative materials and their effect on characteristics of yoghurt

Egyptian Journal of Applied Science 2011

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