Influences of oxidation-reduction potential on kefir: Microbial counts, organic acids, volatile compounds and sensory properties
Tugba Bulat, Ali Topçu
Topics & Concepts
KefirChemistryFood scienceOxidizing agentMicroorganismRedoxFlavorDiacetylBacteriaOrganic chemistryLactic acidBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsMeat and Animal Product Quality