PRODUCTION AND CHARACTERIZATION OF ANTI-DIABETIC AND ACE INHIBITORY PEPTIDES FROM FERMENTED CAMEL MILK
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Date
2021
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DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Camel milk contributes many essential nutrients as well as minerals and
vitamins. Camel milk fermented with lactic acid bacteria provides greater health
advantages, including anti-diabetic, anti-microbial, anti-allergenic, antihypertensive
and anti-carcinogenic effects. These health benefits increase the potentials and values
of camel milk and its products.