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Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
kefir organic acids volatile flavor components refrigerated storage
2008/4/1
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
