Processing difficulties and biochemical barriers in camel milk fermentation
Camel milk (CM) is recognized for its high nutritional enrichment, and the distinction from bovine milk mainly because of its unique protein composition, proteolytic products, and anti-microbial compounds. These unique chemical properties have positive effects on the nutritional value but negative i...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Frontiers Media S.A.
2026-02-01
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| Serier: | Frontiers in Microbiology |
| Fag: | |
| Online adgang: | https://www.frontiersin.org/articles/10.3389/fmicb.2026.1752671/full |
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