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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Microbial diversity and volatile metabolites of kefir prepared by different milk types

Diversidad microbiana y metabolitos volátiles del kéfir preparado con diferentes tipos de leche

Tong Guangsena Culinary Institute, Sichuan Tourism University, Chengdu, China
,
Li Xianga Culinary Institute, Sichuan Tourism University, Chengdu, China
&
Guo Jiahub Academy of ESH, Sichuan Staff University of Science and Technology, Chengdu, ChinaCorrespondence[email protected]
Pages 399-407 | Received 14 Dec 2020, Accepted 27 Mar 2021, Published online: 30 Apr 2021

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