4.1 Article

The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Dairy & Animal Science

Comparison of antioxidant capacity of cow and ewe milk kefirs

Lutfiye Yilmaz-Ersan et al.

JOURNAL OF DAIRY SCIENCE (2018)

Article Agriculture, Dairy & Animal Science

Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

O. Gul et al.

JOURNAL OF DAIRY SCIENCE (2015)

Review Food Science & Technology

A review: chemical, microbiological and nutritional characteristics of kefir

Seher Arslan

CYTA-JOURNAL OF FOOD (2015)

Review Food Science & Technology

Probiotic functional foods: Survival of probiotics during processing and storage

M. K. Tripathi et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

Review Biotechnology & Applied Microbiology

Kefir: A Multifaceted Fermented Dairy Product

Barbara Nielsen et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2014)

Review Food Science & Technology

A comprehensive review on the composition and properties of buffalo milk

Mohamed H. Abd El-Salam et al.

DAIRY SCIENCE & TECHNOLOGY (2011)

Article Biotechnology & Applied Microbiology

Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis

Zhou Jianzhong et al.

FOOD MICROBIOLOGY (2009)

Article Food Science & Technology

Microbiological and chemical changes during the manufacture of Kefir made from cows' milk, using a commercial starter culture

Maria C. Garcia Fontan et al.

INTERNATIONAL DAIRY JOURNAL (2006)