Published in
Springer, Food Science and Biotechnology, 5(26), p. 1325-1332, 2017
DOI: 10.1007/s10068-017-0160-9
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Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures
Journal article published in 2017 by
Soad Taha,
Moniur El Abd,
Cristian De Gobba,
Mahmoud Abdel-Hamid 
,
Ensaf Khalil,
Doaa Hassan
,
Ensaf Khalil,
Doaa Hassan
This paper was not found in any repository, but could be made available legally by the author.
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