Bacterial community and composition of different traditional fermented dairy products in China, South Africa, and Sri Lanka by high-throughput sequencing of 16S rRNA genes

Author:

Liang Tingting,Xie XinqiangORCID,Zhang Jumei,Ding YuORCID,Wu Qingping

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Biochemical and microbiological study of fermented mare's milk prepared by traditional Mongolian technology;Baldorj,2003

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5. Effects of milk and dairy product consumption on type 2 diabetes: Overview of systematic reviews and meta-analyses;Celia,2018

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