Work

The investigation of the physicochemical properties and antibacterial resistance of kefir beverage produced by lyophilized kefir culture

Year: 2026

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-026-06725-5

Authors: Gökhan Gurur Gökmen, Jaroslaw Kowalik, Duygu Kışla

Institutions: Ege University, Alanya 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

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7161840313

FWCI: 3.042

Cites: 40

Cited by: 1

Related to: 10