Impact of thermal treatment on the quality, total antioxidant and antibacterial properties of fermented camel milk
Abstract This study investigated the impact of thermal treatments on the quality, antioxidant, and antibacterial properties of fermented camel milk during refrigerated storage. Two thermal treatment categories were applied: moderate (63 °C for 30 min and 72 °C for 15 s) and high (85 and 90 °C for 15...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-03-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-91548-1 |
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