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Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

机译：新型乳清牛乳气酒和传统牛乳气酒生产过程中生化变化和挥发性化合物形成的比较研究

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Magalhães Karina T.; Dragone Giuliano; de Melo Pereira Gilberto V.; Oliveira José M.; Domingues Lucília; Teixeira José A.; e Silva João B. Almeida; Schwan Rosane F.;
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年度 2011
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1. Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir [J] . Karina T. Magalhaes, Giuliano Dragone, Gilberto V. de Melo Pereira, Food Chemistry . 2011,第1期

机译：新型乳清克菲尔饮料和传统牛奶克菲尔生产过程中生化变化和挥发性化合物形成的比较研究
2. Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey-based beverages produced using three different water kefir microbiota [J] . Fidelis Azi, Chuanhai Tu, Hafiz Abdul Rasheed, International journal of food science & technology . 2020,第4期

机译：使用三种不同的开菲尔微生物菌群生产的新型大豆乳清饮料的酚类，抗氧化剂和宏基因组组成的比较研究
3. Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acid content [J] . D. Cais-Sokolinska, J. Wojtowski, J. Pikul, Journal of dairy science . 2015,第10期

机译：高多不饱和脂肪酸含量的山羊奶和羊奶制成的牛乳气中挥发性化合物的形成
4. Microbiological characterisation of whey-based kefir beverages after Bod ljong cheese-making at different fermentation temperature [C] . X Gao, Q Guo, B Li International Conference on Manufacturing Technology, Materials and Chemical Engineering . 2018

机译：不同发酵温度下BOD Ljong奶酪制作后乳清乳丝饮料的微生物特征
5. Studies on fermentative, microbiological and biochemical properties of kefir and kefir grains. [D] . Seydim, Zeynep Banu. 2001

机译：开菲尔和开菲尔谷物的发酵，微生物和生化特性的研究。
6. Correction for Walsh et al. Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir [O] . Aaron M. Walsh, Fiona Crispie, Kieran Kilcawley, 2017

机译：对Walsh等人的修正发酵乳饮料牛乳中的微生物继承和风味产生
7. Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir [O] . Magalhães Karina Teixeira, Dragone Giuliano, Pereira Gilberto V. de Melo, 2011

机译：新型乳清牛乳气酒和传统牛乳气酒生产过程中生化变化和挥发性化合物形成的比较研究
8. PROVISIONAL TECHNICAL INSTRUCTIONS ON THE VITAMINI-ZATION OF MILK, KEFIR AND SOUR MILK WITH ASCORBIC ACID [R] . M. G. SHEVCHENKO 1965

机译：牛奶，牛奶和牛奶中含有抗坏血酸的维生素的临时技术说明

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

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