Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Year of publication

2022

Authors

Yousefvand, Amin; Huang, Xin; Zarei, Mehdi; Saris, Per Erik Joakim

Organizations and authors

University of Helsinki

Yousefvand Amin

Saris Per Erik Joakim

Huang Xin

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal/Series

Foods

Parent publication name

Foods

Volume

Issue

Article number

523

ISSN

2304-8158

Publication forum

85072

Publication forum level

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Fully open publication channel

Self-archived

Yes

License of the self-archived publication

CC BY

Article processing fee (EUR)

1785

Year of payment for the open publication fee

2022

Other information

Fields of science

Other agricultural sciences

Keywords

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Publication country

Switzerland

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

DOI

10.3390/foods11040523

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes