Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains
| العنوان: | Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains |
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| المؤلفون: | Hüseyin Serencam, Hümeyra İspirli, Kübra Purutoğlu, Mustafa Onur Yüzer, Enes Dertli |
| المصدر: | International Journal of Dairy Technology. 73:57-66 |
| بيانات النشر: | Wiley, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | chemistry.chemical_compound, chemistry, Process Chemistry and Technology, Microbial diversity, Kefir Grain, Bioengineering, Food science, Biology, biology.organism_classification, Bacteria, Food Science, Lactic acid, Diversity (business) |
| تدمد: | 1471-0307 1364-727X |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::815248a10dd792cb77f24e5ba7fb490e https://doi.org/10.1111/1471-0307.12633 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........815248a10dd792cb77f24e5ba7fb490e |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14710307 1364727X |
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