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. 2020 Jul 3;10(42):25339–25351. doi: 10.1039/d0ra02810j

Fig. 1. (a) Kefir grains that can be fermented to produce kefiran. (b) The chair configuration of the proposed molecular structure of kefiran, showing kefiran as a heteropolysaccharide. (c) The chemical structures of its constituent monomers (glucose and galactose) upon enzymatic degradation of kefiran.27.

Fig. 1