Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation†
By Z. Guzel‐Seydim, J. Wyffels, A. C. Seydim, A. Greene. 2005
170 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/165ddb826ccb0ff2898e4c69b0102522045bc0fa
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In Food Science
In Molecular Biology
Citations in the corpus
- A review: chemical, microbiological and nutritional characteristics of kefir (2015, background): “The amounts of yeast in kefir vary, with reported values ranging from 103 to 106 (Farnworth, 2005; Grønnevik, Falstad, & Judith, 2011; Guzel-Seydim et al., 2005; Irigoyen et al., 2005; Simova et al., 2002).”