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pro vyhledávání: '"Yeqiao Shen"'
Autor:
Xijuan Yang, Xiaomei Zheng, Yongzhen Xue, Tian Liu, Zhina Chen, Qing Zhang, Yeqiao Shen, Tao Ye
Publikováno v:
International Dairy Journal. 114:104943
To better understand the effects of lactic acid bacteria (LAB) and yeasts on the structure and fermentation properties of Tibetan kefir grains (TKGs), we treated TKGs for 1 month with high doses of mycillin and cycloheximide to inhibit LAB and yeasts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df92155e926d244de58f62e81b398909
https://doi.org/10.1016/j.idairyj.2020.104943
https://doi.org/10.1016/j.idairyj.2020.104943
