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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2016-12-13.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|