How are kefir microbial communities and product characteristics maintained in industrial production?

Qingyang J, Qiming L, Ruixia G

Open source

DOI: 10.1016/j.crmicr.2026.100579
Published: 2026
Container: Current research in microbial sciences
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.crmicr.2026.100579,
  title = {How are kefir microbial communities and product characteristics maintained in industrial production?},
  author = {Qingyang J and Qiming L and Ruixia G},
  year = {2026},
  journal = {Current research in microbial sciences},
  doi = {10.1016/j.crmicr.2026.100579},
  url = {https://doi.org/10.1016/j.crmicr.2026.100579}
}

RIS

TY  - JOUR
TI  - How are kefir microbial communities and product characteristics maintained in industrial production?
AU  - Qingyang J
AU  - Qiming L
AU  - Ruixia G
PY  - 2026
JO  - Current research in microbial sciences
DO  - 10.1016/j.crmicr.2026.100579
UR  - https://doi.org/10.1016/j.crmicr.2026.100579
ER  -

APA

J, Q., L, Q., & G, R. (2026). How are kefir microbial communities and product characteristics maintained in industrial production?. Current research in microbial sciences. https://doi.org/10.1016/j.crmicr.2026.100579

Source records

pubmed · retrieved 2026-11-10T13:08:45.191Z
europe-pmc · retrieved 2026-11-10T13:08:45.195Z
doaj · retrieved 2026-11-10T13:08:45.200Z