Adda, J. (1986) Flavour of dairy products. In:Developments in Food Flavours. Birch, G. G. and Lindley, M. G. (eds) Elsevier Applied Science, London, pp. 151-172.
Allaoua, A., Joyce Irene, B., and Youness, Z. (2006) Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography. Food Chem. 99, 759-766.
Belardi, R. andPawliszyn, J. (1989) The application of chemically modified fused silica fibers in the extraction of organics from water matrix samples and their rapid transfer to capillary columns. Water Pollut. Res. J. Can. 24, 179-191.
Beshkova, D., Simova, E., Frengova, F. and Simov, Z. (1998) Production of flavor compounds by yogurt starter cultures. J. Ind. Microbiol. Biotechnol. 20, 180-186.
Buchholz, K. D. and Pawliszyn, J. (1994) Optimization of solid-phase microextractionconditions for determination of phenols. Anal. Chem. 66, 160-167.
Cavalli, J. F., Fernandez, X., and Lizzani-Cuvelier, L. (2004) Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME identification of quality-freshness markers. Food Chem. 88, 151-157
Cha, Y. J. (1997) Fat as a source of food flavor and flavor analysis technology. Food Sci. Ind. 30, 49-64.
Contarini, G. and Povolo, M. (2002)Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques. J. Agr. Food Chem. 50, 7350-7355.
Frank, J. F. and Marth, E. H. (1988) Fermentations. In: Fundamentals of dairy chemistry. Wong, N.P. (ed), Van nostrand Reinhold Co., New York, pp. 684 -738.
Gonzalez, S., Morata de Ambrosini, V., Manca de Nadra, M., Pesce de Ruiz Holgado, A., and Oliver, G. (1994) Acetaldehyde production by strain used as probiotic in fermented milk. J. Food Prot. 57, 436-440.
Jang, Y. J., Kim, S. H., Kwak, B. M., Ahn, J. H., and Kong, U. Y. (2005) Analysis of volatile flavor compounds in cow's milk by purge & trap method. Korean J. Food Sci. An. 25, 78-83.
Jelen, H. H., Obuchowska, M., Wojtasiak, R. Z., and Wausowicz, E. (2000) Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J. Agr. Food Chem. 48, 2360-2367.
Jia, M. Y., Zhang, Q. H., and Min, D. B. (1998) Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange Juice. J. Agr. Food Chem. 46, 2744-2747.
Kataoka, H., Lord, H. L., and Paelisazyn, J. (2000) Applications of solid-phase microextraction in food analysis. J. Choromatogr. A. 880: 35-62.
Kim, D. H., Choi, J. W., and In, M. J. (2011) Utilization of Leuconostocmesenteroides 310-12 strain in the fermentation of a traditional Korean rice-based beverage. J. Appl. Biol. Chem. 54, 21-25.
Kim, K. H. and Ko, Y. T. (1993) Volatile aroma compounds of yogurt from milk and cereals. Korean J. Food Sci. Technol. 25, 136-141.
Kim, S. B. and Lim, J. W. (2000) Studies on the manufacture of adlay Yoghurt, II. The Volatile flavor compounds and the sensory properties of adlay Yoghurt. Korean J. Food Sci. An. 20, 64-71.
Ko, Y. T., Kim, T. E., and Kang, J. H. (2001) Volatile aroma compounds in Ice cream prepared from lactic fermented egg white food added with cream. Korean J. Food Sci. Technol. 33, 373-377.
Ko, Y. T. and Kim, K. H. (1995) Growth and acid production by Leuconostocmesenteroides in milk added with cereal and analysis of several volatile flavor compounds. Korean J. Food Sci. Technol. 11, 316-322.
Ko, Y. T. and Kyung, H. M. (1995) Changes in acid production, sensory properties of yogurt and volatile aroma compounds during lactic fermentation in milk added with egg white powder. Korean J. Food Sci. Technol. 27, 612-617.
Ko, Y. T. and Lee, E. J. (1996) The preparation of yogurt from egg white powder and casein. Korean J. Food Sci. Technol. 28, 337-344.
Lee, C. B. (2005) Studies on the fermentation properties of yogurt added sprouted brown rice. M.S. thesis, Hankyung National Univ, Gyeonggi-do, Korea.
Marshall, V. (1984) Flavour development in fermented milks. In: Advances in the microbiology and biochemistry of cheese and fermented milk. Davies, F,L. and Law, B.A.(eds), Elsevier Applied Science Publishers, London, pp.153-186.
Park, S. G. (1991) What is the study of smell, and how to do? Part 1 What is the study of food products, and go to do? Food Sci. Ind. 24, 88-94.
Park, S. G. (1992) What is the study of smell, and how to do? Part 2 Research methods of fragrance precise analytical. Food Sci. Ind. 25, 48-64
Rasic, F. and Kurmann, J. (1978) Flavour and aroma in yogurt. In: Yogurt scientific grounds, technology, manufacture and preparations. Rasic, J. and Kurmann, J. (eds) Copenhagen, Denmark: Tech. Dairy Publ House Distributors. pp. 90-98.
Raya, R. R., Manca de Nadra, M. C., Pesce de Ruiz Holgado, A. and Oliver, G. (1986) Acetaldehyde metabolism in latic acid bacteria. Milchwissenschaft 41, 397-399.
Rysstad, G. and Abrahamsen, R. K. (1987) Formation of volatile compounds and carbon dioxide in yogurt starter growth in cows' and goats' milk. J. Dairy Res. 54, 247.
Ulberth, F. and Roubicek, D. (1995) Monitoring of oxidative deterioration of milk powder by headspace gas chromatography. Int. Dairy J. 5, 523-531.
Werkhoff, P. and Bretschneider, W. (1987) Dynamic headspace gas chromatography: concentration of volatile components after thermal desorption by intermediate cryofocusing in a cold trap. J. Chromatogr. 405, 87-98.