Microbial diversity of traditional kefir grains and their role on kefir aroma
Copy For Citation
Dertli E., Çon A. H.
LWT - Food Science and Technology, vol.85, pp.151-157, 2017 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
85
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Publication Date:
2017
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Doi Number:
10.1016/j.lwt.2017.07.017
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Journal Name:
LWT - Food Science and Technology
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.151-157
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Keywords:
Kefir grains, Kefir, Pyrosequencing, Aroma profile, IDENTIFICATION, MICROFLORA, COMMUNITY, CHEESE, YEASTS, MILK
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Yıldız Technical University Affiliated:
Yes