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Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics

Halima El‐Hatmi, Zeineb Jrad, Wafa Mkadem, Amna Chahbani, Olfa Oussaief, Malek Ben Zid, Nouha M’hiri, Slah Zaidi, Sofiène Khorchani, Khaoula Belguith, Nourhène Boudhrioua Mihoubi

2020LWT28 citationsDOI

Topics & Concepts

Food scienceFortificationDPPHChemistrySkimmed milkAlliumUltrafiltration (renal)ScavengingAntioxidantBotanyChromatographyBiologyBiochemistryGarlic and Onion StudiesProbiotics and Fermented FoodsProteins in Food Systems
Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics | Litcius