开菲尔的营养和功能特性研究进展

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-11-22 DOI:10.1080/10942912.2023.2280437

Komal Saleem, Ali Ikram, Farhan Saeed, Muhammad Afzaal, Huda Ateeq, Muzammal Hussain, Awais Raza, Amara Rasheed, Aasma Asghar, Mohd Asif Shah

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引用次数: 0

摘要

开菲尔是一种流行的本土发酵产品，拥有各种健康声称。利用不同细菌的开菲尔颗粒作为发酵剂，生产包括La…

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Nutritional and functional properties of kefir: review

Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including La...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.