Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910802073189
Reference37 articles.
1. Microbiological, physicochemical, and sensory characteristics of kefir during storage
2. Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture
3. Lactic acid bacteria and yeasts in kefir grains and kefir made from them
4. Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation
5. Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation+
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