Litcius/Paper detail

Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)

Mohamed T. El‐Saadony, Mahmoud Sitohy, Mahetab Ramadan, Ahmed M. Saad

2021Innovative Food Science & Emerging Technologies81 citationsDOI

Topics & Concepts

ChemistryFood sciencePreservativeFerrousBacillus subtilisFerritinNuclear chemistryNanoparticleLactic acidDirect reduced ironBiochemistryBacteriaNanotechnologyOrganic chemistryBiologyMaterials scienceGeneticsNanoparticles: synthesis and applicationsMedicinal Plants and NeuroprotectionMicrobial Metabolism and Applications
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II) | Litcius