Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers - Rutkowska, Jaroslawa; Antoniewska-Krzeska, Agata; Żbikowska, Anna; Cazón, Patricia; Vázquez, Manuel (Molecules (Basel, Switzerland), 2022)
Keywords: Acetic acid; Aldehydes; Amino acids; Bacteria; Citrus; Citrus fruits; consumer preferences; elderly subjects; Ethanol; Fermentation; Galactose; Glucose; just-about-right scale; Ketones; Lactose; Lactose intolerance; lactose-free kefir; Metabolism; Metabolites; Microbiota (Symbiotic organisms); Microorganisms; Milk; Older people; Perceptions; Probiotics; Salmonella; sensory attributes; volatile compounds; Poland; United States