The experimental study is devoted to the evaluation on the one hand of the inhibitory effects of the aqueous extract of Foeniculum vulgare on the growth of specific yoghurt germs, and on the other hand of the impact of the ...

The aim of this study was to evaluate the effects of adding phenolic compounds from fennel seeds (Foeniculum vulgare) as a natural food additive on the physicochemical, microbiological, organoleptic quality and stability ...