Comparison of free amino acids and volatile components in three fermented milks
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00855.x/fullpdf
Reference20 articles.
1. Production of volatile aroma compounds by kefir starter cultures;Beshkova;International Dairy Journal,2003
2. Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation;Dragone;Food Chemistry,2009
3. Constituents of nutritional relevance in fermented milk products commercialised in Italy;Gambelli;Food Chemistry,1999
4. Kefir - a cultured carbonated beverage;Garg;Indian Dairyman,1989
5. Milk fermented with yoghurt cultures and Lactobacillus casei compared with yoghurt and gelled milk: influence on intestinal microflora in healthy infants;Guerin-Danan;The American Journal of Clinical Nutrition,1998
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