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NTIS 바로가기LWT- Food science and technology, v.79, 2017년, pp.316 - 325
Abushelaibi, Aisha (Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates) , Al-Mahadin, Suheir (Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates) , El-Tarabily, Khaled (Department of Biology, College of Science, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates) , Shah, Nagendra P. (Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong) , Ayyash, Mutamed (Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates)
Abstract The aim of this study was to investigate probiotic characteristics and fermentation profile of selected lactic acid bacteria isolated from raw camel milk. Physiological properties, cell surface properties (hydrophobicity, autoaggregation, co-aggregation), acid and bile tolerance, bile salt...
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