Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile
Cristiana Garofalo, Ilario Ferrocino, Anna Reale, Riccardo Sabbatini, Vesna Milanović, Mersiha Alkić-Subašić, Floriana Boscaino, Lucia Aquilanti, Marina Pasquini, M. F. Trombetta, Stefano Tavoletti, Raffaele Coppola, Luca Cocolin, M. Blesić, Zlatan Šarić, Francesca Clementi, Andrea Osimani
Topics & Concepts
KefirFood scienceFermentationStarterAcetic acid bacteriaLactic acidChemistryBiologyBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and Effects