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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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https://doi.org/10.1080/19476337.2021.1912190
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