Volatile flavor characteristics and microbial fermentation differences of water kefir grains from different origins

作者：Yani Wang, Xiao‐Lei Wang, Yonghui Xu, Yanping Li, Yun‐Guo Liu, Xiangna Lin · 发表于：European Food Research and Technology · 年份：2025 · DOI：10.1007/s00217-025-04823-w · 被引用次数：2 · 研究领域：Probiotics and Fermented Foods、Biochemical Analysis and Sensing Techniques、GABA and Rice Research