Impact of co-fermenting modified camel milk using yogurt starter culture and Limosilactobacillus fermentum on the quality of quinoa-supplemented fermented milk products
利用酸奶发酵剂和乳酸杆菌共发酵改性骆驼奶对添加藜麦的发酵乳制品质量的影响
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2025.1703215
Alsadun, Amjad F A; Sakr, Sally S; Ali, Asmahan A; Alsaleem, Khalid A; Aladhadh, Mohammed; Aljutaily, Thamer; Almujaydil, Mona S; Alayouni, Raed; Hassan, Ateteallah; Barakat, Hassan; Hassan, Mohamed F Y