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Amirdivani, S. and 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, 44 (6). pp. 1458-1464. ISSN 0023-6438