Comparative analyses of milk and water kefir: Fermentation temperature, physicochemical properties, sensory qualities, and metagenomic composition
Gizem Çufaoğlu, Ayse Nur Erdinc
Topics & Concepts
KefirFood scienceFermentationLactococcusProbioticChemistryLactobacillusMicroorganismLactic acidBacteriaBiologyLactococcus lactisGeneticsProbiotics and Fermented FoodsGut microbiota and healthProtein Hydrolysis and Bioactive Peptides