%0 Journal Article
%T Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>
%A Mahmoud Ibrahim El-Sayed
%A Sameh Awad
%A Nagwa Hussein Ismail Abou-Soliman
%J Food and Nutrition Sciences
%P 352-371
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.124028
%X This
study aimed at improving the antioxidant capacity of fermented camel milk using
some single strains of <i>Lactobacillus</i> (<i>Lb. helveticus</i> B-734, <i>Lb.
casei</i> subsp. <i>casei</i> B-1922, <i>Lb. paracasei</i> subsp. <i>paracasei</i> B-4560, <i>Lb. rhamnosus</i> B-1445 or <i>Lb. rhamnosus