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Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide


The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain


Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins



Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties


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10.22059/IJVM.2020.313626.1005141

Changes on Acidic parameters and probiotic survival in the kefir using Lactobacillus acidophilus and Lactobacillus paracasei complementary probiotics during cold preservation



Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability



Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses


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Kefir Produced 开菲尔生产


Kefir Produced 开菲尔生产
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