Rajesh Jha to Yogurt
This is a "connection" page, showing publications Rajesh Jha has written about Yogurt.
Connection Strength
0.055
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Zhang X, Zhang S, Li D, Zhang N, Wang Y, Wang M, Tian H, Jha R, Li C. Niacin inhibits post-acidification of yogurt based on the mining of LDB_RS00370 biomarker gene. Food Res Int. 2022 12; 162(Pt A):111929.
Score: 0.055
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.