Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS-Reference-Cited by-同舟云学术

Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS

Published:2020-03 Issue: Volume:129 Page:108853
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Savastano Maria Luisa,Pati Sandra^ORCID,Bevilacqua Antonio^ORCID,Corbo Maria Rosaria,Rizzuti Antonio,Pischetsrieder Monika^ORCID,Losito Ilario

Publisher

Elsevier BV

Subject

Food Science

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