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

A.S., Amirdivani, S & Baba, (2011) 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. LWT - Food Science and Technology, 44. pp. 1458-1464.

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Abstract

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Item Type: Article
Uncontrolled Keywords: Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition o
Subjects: Q Science
Depositing User: MR. ADNAN YAHYA
Date Deposited: 05 Sep 2014
Last Modified: 05 Sep 2014
URI: http://repository.um.edu.my/id/eprint/40907

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