Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil
Shabboo Amirdivani, Ahmad Salihin BabaVolume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2011.01.019
File:
PDF, 440 KB
english, 2011