Volume 16, Issue 91 (2019)  

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XML Persian Abstract 1] Dertli, E. and Çon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares, T., Peixoto, R., Miguel, M., Silva, J. and Paschoalin, V., (2013). Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science, 96(7):4149-4159. doi:http://dx.doi.org/ 10.3168/jds.2012-6263 [4] Cheng, H., (2010). Volatile flavor compounds in yogurt: a review. Critical Reviews in Food Science and Nutrition 50(10):938-950. doi:http//:DOI: 10.1080/10408390903044081 [5] Yue, T.X., Chi, M., Song, C.Z., Liu, M.Y., Meng, J.F., Zhang, Z.W. and Li, M.H., (2015). Aroma characterization of Cabernet Sauvignon wine from the Plateau of Yunnan (China) with different altitudes using SPME-GC/MS. International Journal of Food Properties, 18(7):1584-1596. doi:http//:DOI: 10.1080/10942912.2014.923442 [6] Dan, T., Wang, D., Jin, R., Zhang, H., Zhou, T. and Sun, T., (2017). Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. Journal of Dairy Science, 100(4):2488-2500. [7] Ligor, M., Jarmalaviciene, R., Szumski, M., Maruška, A. and Buszewski, B., (2008). Determination of volatile and non‐volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography. 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Molecules, 17(12):14393-14408. doi:http//:doi:10.3390/molecules171214393 Study of adding microbial transglutaminase enzyme on the volatile compounds of traditional kefir beverage
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