Work

Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains

Year: 2020

Type: article

Source: International Dairy Journal

DOI: 10.1016/j.idairyj.2020.104943

Authors: Zhina Chen, Tian Liu, Tao Ye, Xijuan Yang, Yongzhen Xue, Yeqiao Shen, Qing Zhang, Xiaomei Zheng

Institution: Huainan Normal University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Science and Technology Department of Ningxia, Natural Science Foundation of Anhui Province

Awards: G441597234, G8316339498

OpenAlex ID: W3109979156

FWCI: 3.344

Cites: 25

Cited by: 30

Related to: 10