HIGHLIGHTS
- who: ufeffRanufeff ufeffXiaoufeff and colleagues from the Jiangnan University, China have published the research work: Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt, in the Journal: (JOURNAL)
- what: The authors explore whether the characteristic metabolites have a certain influence on macromolecules, such as proteins and polysaccharides.
SUMMARY
Yoghurt is fermented from milk and bacteria (yogurt cultures), while kefir is an acidic, low-alcohol probiotic drink derived from a complex mixture of metabolites of bacteria (including Lactobacillus, Lactococcus and Acetate) and yeast (Lynch et_al, 2021; Baniasadi et_al, 2022 . . .
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