Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro
Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which a...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 24. Apr., Seite 239-250
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| 1. Verfasser: |
Abdelazez, Amro
(VerfasserIn) |
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| Weitere Verfasser: |
Melak, Sherif,
Abdelmotaal, Heba,
Alshehry, Garsa,
Al-Jumayi, Huda,
Algarni, Eman,
Meng, Xiang-Chen |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
C57BL/6 mice
Camel milk
agar well diffusion technique
antimicrobial activity
foodborne pathogens (FBPs)
Anti-Infective Agents |
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