2023peer-reviewed53 citations
A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study
Ruchita Khakhariya, Amar A. Sakure, Ruchika Maurya, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Srichandan Padhi +5 more
Food Bioscience
Concepts
Camel milkFermentationChemistryFood scienceIncubationYeast