Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains
<p>The purpose of this study was to assess effects of milk variety (organic and conventional) and the inoculation rate (0.2 g 100 g-1 and 0.5 g 100 g-1) as kefir grains on organic acids, volatile organic compounds (VOCs) and free amino acids (FAAs) as well as basic chemical composition of kefi...
Wedi'i Gadw mewn:
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| Fformat: | Llyfr |
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Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2016-12-13.
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| Mynediad Ar-lein: | Connect to this object online. |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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Rhyngrwyd
Connect to this object online.3rd Floor Main Library
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A1234.567 |
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| Copi 1 | Ar gael |