Work

Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan

Year: 2022

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2022.101675

Authors: Gökhan Gurur Gökmen, Jaroslaw Kowalik, Duygu Kışla

Institutions: Ege University, University of Warmia and Mazury in Olsztyn

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

OpenAlex ID: W4221085956

FWCI: 0.532

Cites: 42

Cited by: 7

Related to: 10