Novel approach for biosynthesizing of zinc oxide nanoparticles using Lactobacillus gasseri and their influence on microbiological, chemical, sensory properties of integrated yogurt

Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Hoda S. El-Sayed, Samah M. El-Sayed, Ahmed M. Youssef
Source: Food Chemistry - Category: Food Science Source Type: research