Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil
- DOI
- 10.1016/j.lwt.2011.01.019
- Published
- 2011-07
- Container
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.lwt.2011.01.019,
title = {Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil},
author = {Shabboo Amirdivani and Ahmad Salihin Baba},
year = {2011},
journal = {LWT - Food Science and Technology},
doi = {10.1016/j.lwt.2011.01.019},
url = {https://doi.org/10.1016/j.lwt.2011.01.019}
}RIS
TY - JOUR TI - Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil AU - Shabboo Amirdivani AU - Ahmad Salihin Baba PY - 2011 JO - LWT - Food Science and Technology DO - 10.1016/j.lwt.2011.01.019 UR - https://doi.org/10.1016/j.lwt.2011.01.019 ER -
APA
Amirdivani, S., & Baba, A. S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2011.01.019
Source records
- crossref · retrieved 2026-09-24T18:48:38.349Z