Microbial Diversity of Six Commercially Available Kefir Grains
By:
Authors
Xinxin Dong
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Jie Kang
Shaanxi Institute of Product Quality Supervision and Inspection, Xi’an, China
Qi Zhang
Shaanxi Dairy Industry Association, Xi’an, China
Lin Ma
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Li Chen
College of Food Engineering and Nutritional Science, Shaanxi Normal University,, Xi’an, China
Meng Zhang
Depatment of Research and Development, Shaanxi Yatai Dairy Co., Ltd, Xianyang, China
He Chen
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China
Hongchang Wan
Depatment of Research and Development, Shaanxi Yatai Dairy Co., Ltd, Xianyang, China
Language: English
Page range: 287 - 292
Submitted on: Sep 8, 2022
Accepted on: Nov 7, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
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© 2022 Xinxin Dong, Guowei Shu, Jie Kang, Qi Zhang, Lin Ma, Li Chen, Meng Zhang, He Chen, Hongchang Wan, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.