An evaluation of kefir grain size with magnetic resonance imaging to observe the fermentation of milk-Reference-Cited by-同舟云学术

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An evaluation of kefir grain size with magnetic resonance imaging to observe the fermentation of milk

Published:2019-06-11 Issue:9 Volume:57 Page:730-737
ISSN:0749-1581
Container-title:Magnetic Resonance in Chemistry
language:en
Short-container-title:Magn Reson Chem

Author:

Spicer Abi¹,Fairhurst David J.¹^ORCID,Newton Michael I.¹^ORCID,Morris Robert H.¹^ORCID

Affiliation:

1. School of Science and Technology; Nottingham Trent University; Nottingham UK

Publisher

Wiley

Subject

General Materials Science,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/mrc.4853/fullpdf

Reference16 articles.

1. Microbiological and rheological studies on Portuguese kefir grains

2. Characteristics of kefir prepared with different grain[ratio ]milk ratios

3. Kefir: A Multifaceted Fermented Dairy Product

4. Pure cultures for making kefir

5. Methods for making kefir and fermented milks based on kefir

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research of the influence of magnetic processing of milk on the quality of kefir;Proceedings of the Voronezh State University of Engineering Technologies;2020-02-11

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