Organic acids and volatile flavor components evolved during refrigerated storage of Kefir

Journal of Dairy Science

Volumn 83, Issue 2, 2000, Pages 275-277

  Guzel Seydim, Z ^a   Seydim, A C ^a   Greene, A K ^a  

^a CLEMSON UNIVERSITY   (United States)

Author keywords

Kefir; Organic acids; Refrigerated storage; Volatile flavor components

Indexed keywords

KEFIR;

ACETALDEHYDE; ACETOIN; ALCOHOL; CARBOXYLIC ACID; CITRIC ACID; LACTIC ACID; PYRUVIC ACID;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FOOD PRESERVATION; FREEZING; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILK; PH;

ACETALDEHYDE; ACETOIN; ANIMALS; CARBOXYLIC ACIDS; CATTLE; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRIC ACID; ETHANOL; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MILK; PYRUVIC ACID; REFRIGERATION;

EID: 0034132458     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)74874-0     Document Type: Article

References (6)

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