Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
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DOI: 10.3390/antiox9040338
Abstract: Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk… read more here.
Keywords: volatile lipid; consumer; lipid oxidation; correlating volatile ... See more keywords