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...
I tiakina i:
| Ngā kaituhi matua: | , , |
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| Hōputu: | Pukapuka |
| I whakaputaina: |
Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2016-12-13.
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| Ngā marau: | |
| Urunga tuihono: | Connect to this object online. |
| Ngā Tūtohu: |
Tāpirihia he Tūtohu
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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Ipurangi
Connect to this object online.3rd Floor Main Library
| Tau karanga: |
A1234.567 |
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| Tārua 1 | Wātea |