Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir.

mSystems · 2016 · PMC5080400 · PMID 27822552

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may be significantno p-value reported

This may be significant because free amino acid analysis showed that there was a significant decrease in the levels of tyrosine in kefir between 8 and 24 h (see Text S1 in the supplemental material).

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