Characterization of headspace volatile flavor compounds formed during kefir production : application of solid phase microextraction.
Headspace volatile flavor compounds of kefir were monitored using headspace solid phase microextraction (HS-SPME) method during fermentation of milk with kefir starter culture. Among all flavor compounds, forty volatile compounds were initially detected using gas chromatography coupled to time-of-fl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor & Francis
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13540/1/Characterization%20of%20headspace%20volatile%20flavor%20compounds%20formed%20during%20kefir%20production.pdf |