Interpreting the asymmetric interaction between yeast and acetic acid bacteria in kefir grains from a metabolic perspective

Food Research International 2026

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Authors: Changkang Xu, Z Zhang, Ying Bai

DOI: 10.1016/j.foodres.2026.119142

Cited by: 1

References: 49

Fields of Study & Subjects

Probiotics and Fermented Foods Fungal and yeast genetics research Food composition and properties

References 49