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Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey

机译：测定牛奶和乳清中牛乳气酒粒产生的胞外多糖的不同方法的比较研究

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International audience

机译：国际观众

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Rimada, Pablo; Abraham, Analía;
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年度 2003
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正文语种 en
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1. Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey [J] . Rimada PS, Abraham AG Le Lait . 2003,第1期

机译：测定牛奶和乳清中牛乳气酒粒产生的胞外多糖的不同方法的比较研究
2. Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation [J] . Chen Zhina, Shi Junling, Yang Xijuan, International Dairy Journal . 2015,第Null期

机译：牛奶发酵过程中西藏开菲尔谷物产生的外多糖的理化特性和抗氧化活性。
3. Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir [J] . Karina T. Magalhaes, Giuliano Dragone, Gilberto V. de Melo Pereira, Food Chemistry . 2011,第1期

机译：新型乳清克菲尔饮料和传统牛奶克菲尔生产过程中生化变化和挥发性化合物形成的比较研究
4. Studies on the preliminary characterization of a novel exopolysaccharide produced by Streptococcus thermophilus strain from Tibetan kefir grain [C] . Shu-juan Jiang, Fang Qian, Xiaohui Ren, International Conference on Manufacturing Science and Engineering . 2013

机译：藏谷粒中链球菌菌株生产的新型外糖的初步特征研究
5. Exopolysaccharides Produced by Streptococcus thermophilus During Fermentation of Milk, and Their Impact on the Properties of Fermented Milk Gels [D] . Khanal, Som N. 2017

机译：牛奶发酵过程中嗜热链球菌产生的胞外多糖及其对发酵乳凝胶性能的影响
6. Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains [O] . Nayereh Sabokbar, Faramarz Khodaiyan 2016

机译：开菲尔谷物发酵的石榴汁和乳清基新型饮料的总酚含量和抗氧化活性
7. Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir [O] . Magalhães Karina Teixeira, Dragone Giuliano, Pereira Gilberto V. de Melo, 2011

机译：新型乳清牛乳气酒和传统牛乳气酒生产过程中生化变化和挥发性化合物形成的比较研究

Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey

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