Phytochemical Screening and Antioxidant Properties of Coagulants and Soft Cheese Produced from Goat Milk Using Different Biocoagulants of Plant Origin

Autor:	V. O. Oyetayo, A. O. Ogunlade, A. O. Ojokoh
Rok vydání:	2019
Předmět:	Environmental Engineering Antioxidant Phytochemical medicine.medical_treatment medicine Food science Biology
Zdroj:	Asian Food Science Journal. 7:1-8
ISSN:	2581-7752
DOI:	10.9734/afsj/2019/45699
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::642678b1c44feb8adaf04267240f5d74 https://doi.org/10.9734/afsj/2019/45699 Zobrazit plný text záznamu