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...

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Bibliographic Details

Main Authors:	Aghlara, Arezou, Mustafa, Shuhaimi, Abdul Manap, Yazid, Mohamad, Rosfarizan
Format:	Article
Language:	en English
Published:	Taylor & Francis 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/13540/1/Characterization%20of%20headspace%20volatile%20flavor%20compounds%20formed%20during%20kefir%20production.pdf http://psasir.upm.edu.my/id/eprint/13540/
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