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pro vyhledávání: '"Li, Huixia"'
Autor:
Liu Zewen, Li Huixia, Gao Dandan, Su Junhong, Su Yuxin, Ma Zhongren, Li Zhiqiang, Qi Yanjiao, Ding Gongtao
Publikováno v:
Open Life Sciences, Vol 17, Iss 1, Pp 1629-1640 (2022)
Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especia
Externí odkaz:
https://doaj.org/article/d7d1f1d466b0466ca2e7fdf7a671b425