Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of allium sativum-yogurts made from cow and camel milk
The presence of extract of plant with medicinal properties during milk fermentation could enhance the therapeutical values of yogurt. In the present study, the effects of Allium sativum on the changes in post-acidification, total phenolic content (TPC), proteolysis by o-phthaldialdehyde (OPA) assay,...
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2011
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