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Fine Structure of Tibetan Kefir Grains and Their Yeast Distribution, Diversity, and Shift
Tibetan kefir grains (TKGs), a kind of natural starter for fermented milk in Tibet, China, host various microorganisms of lactic acid bacteria, yeasts, and occasionally acetic acid bacteria in a polysaccharide/protein matrix. In the present study, the fine structure of TKGs was studied to shed light...
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| Main Authors: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4076316/ https://ncbi.nlm.nih.gov/pubmed/24977409 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0101387 |
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