Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics.

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

Who cites it

6 citing papers in PubMed.

1. Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026
   Article
2. Chemotaxis and selective interactions ofbioRxiv : the preprint server for biology · 2026
   Article
3. Microstructural and Rheological Properties of Camel and Bovine Milk Fermented with Five Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2026
   Article
4. Biological Activities of Lactic Acid Bacteria Isolated from Chinese Traditional Cheese and the Application in Antioxidant Foods.Microorganisms · 2025
   Article
5. Non-Bovine Milk as Functional Foods with Focus on Their Antioxidant and Anti-Inflammatory Bioactivities.Antioxidants (Basel, Switzerland) · 2025
   Review
6. Effects ofFood chemistry: X · 2025
   Article

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

Authors and funding

1 author.

Funding

Abstract

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