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-002-S9Y
8
Author(s)
Magalhaes, KT
·
de Melo Pereira, GVD
·
Almeida e Silva, JBAE
·
Schwan, RF
Document Type
Article
Year published
2011
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 126, Issue: 1, Pages: 249-253 (5)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-78650197144
Wos: WOS:000286855100037
Source Identifiers
ISSN: 0308-8146
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