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The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

Document Type

Article

Author

Guo, X.; Cheng, Y.; Liang, J.; Xu, P.; He, W.; Che, J.; Men, J.; Yuan, Y.; Yue, T.; He, Y.

Source

In: Food and Function. (Food and Function, 10 April 2024, 15(9):5026-5040)

Subject

Language

English

ISSN

2042650X
20426496

Online Access

Full Text (RSC Gold) Web of Science JCR 저널정보 Scopus Find it@PNU

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