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Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

  • Published:2000-02 Issue:1 Volume:13 Page:35-43
  • ISSN:0889-1575
  • Container-title:Journal of Food Composition and Analysis
  • language:en
  • Short-container-title:Journal of Food Composition and Analysis

Author:

Güzel-Seydim Z.B.,Seydim A.C.,Greene A.K.,Bodine A.B.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Microflora present in kefir grains of the Galician region (North–west of Spain);Angulo;J. Dairy Res.,1993

2. Biosynthesis of diacetyl in bacteria and yeast;Chuang;J. Bacteriol.,1968

3. Microscopic studies of the microflora of kefir grains and kefir made by different methods;Duitschaever;Milchwissenschaft,1988

4. Microbiological composition of kefir. I. Yeasts;Engel;Milchwissenschaft,1986

5. Kefir microflorasi uzerinde arastirma;Ergüllü;Gida,1983
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