Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.104624
Abstract: Abstract Milk processing affects the molecular and supramolecular characteristics of milk. While many of these changes have been studied extensively, the effect of homogenisation on volatile components and lipids at different pressures and temperatures is… read more here.
Keywords: milk; processing; tracking changes; components lipids ... See more keywords