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Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
Research article (International Dairy Journal, 2024) · cited 13× · AI/ML
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
Summary
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics is a scholarly article[1].
Key Facts
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics. Retrieved May 24, 2026, from https://4ort.xyz/entity/production-of-yoghurt-from-kefir-beverage-analysis-of-fermentation-kinetics-volatile-organic-compounds-texture-and-micro
MLA“Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/production-of-yoghurt-from-kefir-beverage-analysis-of-fermentation-kinetics-volatile-organic-compounds-texture-and-micro.
BibTeX@misc{4ortxyz_production-of-yoghurt-from-kefir-beverage-analysis-of-fermentation-kinetics-volatile-organic-compounds-texture-and-micro_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics}}, year = {2026}, url = {https://4ort.xyz/entity/production-of-yoghurt-from-kefir-beverage-analysis-of-fermentation-kinetics-volatile-organic-compounds-texture-and-micro}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics — https://4ort.xyz/entity/production-of-yoghurt-from-kefir-beverage-analysis-of-fermentation-kinetics-volatile-organic-compounds-texture-and-micro (retrieved 2026-05-24)
