Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

"Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures"
written by Nagwa Hussein Ismail Abou-Soliman, Mahmoud Ibrahim El-Sayed, Sameh Awad,
published by Food and Nutrition Sciences, Vol.13 No.11, 2022

has been cited by the following article(s):

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[2]	The contribution of Desert Research Center to the Egyptian microbiology: A bibliographic study since 1951
	Azeem - Microbial Biosystems, 2023

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