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Keywords: Fermentation onions
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Journal Articles
Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage
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Journal:
Nutrition & Food Science
Nutrition & Food Science (2022) 52 (6): 901–916.
Published: 04 January 2022
...Shayma T.G. Al-Sahlany; Alaa K. Niamah Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage...
