The effect of using different yeast species on the composition of carbohydrates and volatile aroma compounds in kefir drinks
Derya Saygılı, Oktay Yerlıkaya, Aslı Akpınar
Topics & Concepts
KefirKluyveromyces marxianusYarrowiaKluyveromyces lactisYeastDebaryomyces hanseniiFood scienceFermentationAromaLactoseChemistryEthanol fuelKluyveromycesBiologyLactic acidBiochemistrySaccharomyces cerevisiaeBacteriaGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesConsumer Attitudes and Food Labeling