ArticleOpen life sciences2022
Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds.
Article in Open life sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics.Food chemistry: X · 2026Article
- Enzymatic potential of dairy microbes from high-altitude niches: emerging resource with industrial applications.Extremophiles : life under extreme conditions · 2025Review
- A QuEChERS method based on octadecyl-bonded hectorite for the determination of ten mycotoxins in yak ghee.Analytical sciences : the international journal of the Japan Society for Analytical Chemistry · 2025Article
- Therapeutic effects of Ghrita Manda Ashchyotana on tear film stability, corneal integrity, and IL-6 expression in a benzalkonium chloride-induced murine dry eye model.Journal of Ayurveda and integrative medicineArticle
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the
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