Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity

Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity

10.5851/kosfa.2020.e1

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Bibliographic Details
Main Authors: Ayyash, M., Olaimat, A., Al-Nabulsi, A., Liu, S.-Q.
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Article
Published: Korean Society for Food Science of Animal Resources 2021
Subjects:
Antioxidants
Camel meat
Cytotoxicity
Fermented sausage
Lactococcus lactis
Online Access:https://scholarbank.nus.edu.sg/handle/10635/198615
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Institution: National University of Singapore
Description
Summary:10.5851/kosfa.2020.e1

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