Crossref

1. A review: chemical, microbiological and nutritional characteristics of kefir

- Seher Arslan

2. Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine

- Xuzeng Wang

- Zhaogai Wang

- Tao Feng

3. Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties

- B. Rahmani

- N. Alimadadi

- B. Attaran

- S. Nasr

4. CHARACTERISATION OF LACTIC ACID BACTERIA ISOLATED FROM KEFIR MILK MADE FROM DAIRY AND NON-DAIRY SOURCES AND THEIR SENSORY ACCEPTANCE

- CHAN KHER ZHI

- MOHD NIZAM LANI

- YUSNITA HAMZAH

- FAUZIAH TUFAIL AHMAD

- NIK HAFIZAH NIK UBAIDILLAH

5. CHARACTERISATION OF LACTIC ACID BACTERIA ISOLATED FROM KEFIR MILK MADE FROM DAIRY AND NON-DAIRY SOURCES AND THEIR SENSORY ACCEPTANCE

- CHAN KHER ZHI

- MOHD NIZAM LANI

- YUSNITA HAMZAH

- FAUZIAH TUFAIL AHMAD

- NIK HAFIZAH NIK UBAIDILLAH

6. A comparative study of the effects of microbial agents and anaerobic sludge on microalgal biotransformation into organic fertilizer

- Gang Liu

- Ting Li

- Xiaoyu Ning

- Xiangdong Bi