Microbial diversity of traditional kefir grains and their role on kefir aroma

Dertli E., Çon A. H.

LWT - Food Science and Technology, vol.85, pp.151-157, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85
  • Publication Date: 2017
  • Doi Number: 10.1016/j.lwt.2017.07.017
  • Journal Name: LWT - Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.151-157
  • Keywords: Kefir grains, Kefir, Pyrosequencing, Aroma profile, IDENTIFICATION, MICROFLORA, COMMUNITY, CHEESE, YEASTS, MILK
  • Yıldız Technical University Affiliated: Yes