Article Versions Notes

Osaili TM, Al-Nabulsi AA, Taybeh AO, Olaimat AN, Taha S, Karam L, Ayyash M, Hasan F, Al Dabbas MM, Bamigbade GB, et al. Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation. Foods. 2024; 13(24):4074. https://doi.org/10.3390/foods13244074

Osaili, Tareq M., Anas A. Al-Nabulsi, Asma’ O. Taybeh, Amin N. Olaimat, Sadi Taha, Layal Karam, Mutamed Ayyash, Fayeza Hasan, Maher M. Al Dabbas, Gafar Babatunde Bamigbade, and et al. 2024. "Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation" Foods 13, no. 24: 4074. https://doi.org/10.3390/foods13244074

Osaili, T. M., Al-Nabulsi, A. A., Taybeh, A. O., Olaimat, A. N., Taha, S., Karam, L., Ayyash, M., Hasan, F., Al Dabbas, M. M., Bamigbade, G. B., Al-Holy, M., Savvaidis, I. N., Obaid, R. S., & Holley, R. (2024). Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation. Foods, 13(24), 4074. https://doi.org/10.3390/foods13244074