Production and use of eco‐friendly selenium nanoparticles in the fortification of yoghurt

Eco‐friendly selenium nanoparticles (SeNPs) were prepared by biological‐methods using three individual or mixed strains of lactobacilli, which were evaluated for yield, selenium content, and particle size. The prepared SeNPs were used to fortify yoghurt, and the product was evaluated for its chemica...

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Veröffentlicht in:	Journal of food processing and preservation 2021-06, Vol.45 (6), p.n/a
Hauptverfasser:	Salama, Heba H., El‐Sayed, Hoda S., Abd‐Rabou, Nabil S., Hassan, Zakaria M. R.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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