A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
Author:
Funder
Süleyman Demirel Üniversitesi
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference110 articles.
1. Characterization of headspace volatile flavor compounds formed during kefir production: Application of solid phase microextraction;Aghlara;International Journal of Food Properties,2009
2. Ameliorative effect of kefir against γ-irradiation induced liver injury in male rats: Impact on oxidative stress and inflammation;Ali;Environmental Science and Pollution Research,2020
3. Effect of probiotic fermented milk (kefir) on serum level of insulin and homocysteine in type 2 diabetes patients;Alihosseini;Acta Endocrinologica,2017
4. Antioxidant potency of water kefir;Alsayadi;Journal of Microbiology, Biotechnology and Food Sciences,2013
5. Evaluation of anti-hyperglycemic and anti-hyperlipidemic activities of water kefir as probiotic on Streptozotocin-induced diabetic Wistar rats;Alsayadi;Journal of Diabetes Mellitus,2014
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