Flavor Development of Kefir Fermented Dairy Products by Interaction between Yeast and Bacteria Using Genomic Investigations

Home Flavor Development of Kefir Fermented Dairy Products by Interaction between Yeast and Bacteria Using Genomic Investigations

Flavor Development of Kefir Fermented Dairy Products by Interaction between Yeast and Bacteria Using Genomic Investigations

기간

2024

참가자

김소연 (Soyeon Kim)

대회명

KosFA - The Excellence Poster Presentation Award

Flavor Development of Kefir Fermented Dairy Products by Interaction between Yeast and Bacteria Using Genomic Investigations. KosFA (Korean Society for Food Science of Animal Resources). The Excellence Poster Presentation Award

서울대학교 동물미생물학연구실SNU Lab of Animal Mircobiology

Flavor Development of Kefir Fermented Dairy Products by Interaction between Yeast and Bacteria Using Genomic Investigations

Flavor Development of Kefir Fermented Dairy Products by Interaction between Yeast and Bacteria Using Genomic Investigations

서울대학교 동물미생물학연구실