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

id	sg-nus-scholar.10635-198615
record_format	dspace
spelling	sg-nus-scholar.10635-1986152024-04-03T10:55:07Z Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity Ayyash, M. Olaimat, A. Al-Nabulsi, A. Liu, S.-Q. FOOD SCIENCE & TECHNOLOGY Antioxidants Camel meat Cytotoxicity Fermented sausage Lactococcus lactis 10.5851/kosfa.2020.e1 Food Science of Animal Resources 40 2 155-171 2021-08-23T03:13:55Z 2021-08-23T03:13:55Z 2020-03 Article Ayyash, M., Olaimat, A., Al-Nabulsi, A., Liu, S.-Q. (2020-03). Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity. Food Science of Animal Resources 40 (2) : 155-171. ScholarBank@NUS Repository. https://doi.org/10.5851/kosfa.2020.e1 26360772 https://scholarbank.nus.edu.sg/handle/10635/198615 Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ Korean Society for Food Science of Animal Resources Scopus OA2020
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
topic	Antioxidants Camel meat Cytotoxicity Fermented sausage Lactococcus lactis
spellingShingle	Antioxidants Camel meat Cytotoxicity Fermented sausage Lactococcus lactis Ayyash, M. Olaimat, A. Al-Nabulsi, A. Liu, S.-Q. Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
description	10.5851/kosfa.2020.e1
author2	FOOD SCIENCE & TECHNOLOGY
author_facet	FOOD SCIENCE & TECHNOLOGY Ayyash, M. Olaimat, A. Al-Nabulsi, A. Liu, S.-Q.
format	Article
author	Ayyash, M. Olaimat, A. Al-Nabulsi, A. Liu, S.-Q.
author_sort	Ayyash, M.
title	Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
title_short	Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
title_full	Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
title_fullStr	Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
title_full_unstemmed	Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
title_sort	bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity
publisher	Korean Society for Food Science of Animal Resources
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/198615
_version_	1795374741666660352

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

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