Boosting the functional properties of fermented camel and bovine milk: the impact of Pediococcus and Enterococcus strains on acidity, antioxidant and antibacterial capacities

Journal of Food Science and Technology 2026

View at publisher
Authors: Siham Moussaid, Outmane Bouhlal, Soumia Ait Assou, Fatima-Zahra Yassif, Aouatif Benali, Khadija Ounine, El Haj El Maadoudi
DOI: 10.1007/s13197-026-06698-5
Cited by: 1
References: 25

Fields of Study & Subjects

Animal Diversity and Health Studies Probiotics and Fermented Foods Infant Nutrition and Health

Publication details

Journal / source
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Publication date
28 April 2026
Language
EN