Comparative Study of the Biochemical Changes and Volatile Compound Formations During the Production of Novel Whey-Based Kefir Beverages and Traditional Milk Kefir

AuthID
 P-00H-A1E
8
Author(s)
Magalhães, KT
·
de Melo Pereira, GV
·
e Silva, JBA
·
Schwan, RF
Tipo de Documento
Article
Year published
2011
Publicado
in Food Chemistry, ISSN: 0308-8146
Volume: 126, Número: 1, Páginas: 249-253
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ISSN: 0308-8146
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