Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage
In: Nutrition & Food Science, Jg. 52 (2022-08-09), Heft 6, S. 901-916
Online
academicJournal
Zugriff:
Titel: |
Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage
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Autor/in / Beteiligte Person: | Al-Sahlany, Shayma T.G. ; Niamah, Alaa K. |
Link: | |
Zeitschrift: | Nutrition & Food Science, Jg. 52 (2022-08-09), Heft 6, S. 901-916 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 0034-6659 (print) |
DOI: | 10.1108/NFS-07-2021-0204 |
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