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The Effect of Fortification with Black and Yellow Raisin Extracts on the Biological Properties of Yogurt
Raghad Al Musa * , Esraa Ethafa
Department of Food Sciences, College of Agriculture, University of Basrah
Abstract:   (52 Views)
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Keywords: Active compound, Antimicrobial, GC‒MS, Free radical, Zone inhibition
     
Type of article: orginal article | Subject: public specific
Received: 2025/03/15
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