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...
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| Formaat: | Boek |
| Gepubliceerd in: |
Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2016-12-13.
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| Plaatsingsnummer: |
A1234.567 |
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| Kopie 1 | Beschikbaar |