Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus...

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Detalles Bibliográficos
Autores principales: Xiao, Ran, Liu, Ming, Tian, Qing, Hui, Ming, Shi, Xin, Hou, Xiaoge
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9874054/
https://www.ncbi.nlm.nih.gov/pubmed/36713216
http://dx.doi.org/10.3389/fmicb.2022.1107092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9874054/
https://www.ncbi.nlm.nih.gov/pubmed/36713216
http://dx.doi.org/10.3389/fmicb.2022.1107092

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