Effect of milk heat treatment on molecular interactions during the process of Qishta, a Lebanese dairy product
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DOI: 10.1016/j.idairyj.2021.105150
Abstract: Abstract Protein-protein cross-linking and protein-fat interactions in the traditional Lebanese dairy product, Qishta, were investigated. Liquid chromatography coupled to mass spectrometry was used for the detection of lysinoalanine (LAL) and lanthionine (LAN) during the production… read more here.
Keywords: dairy; effect milk; milk; dairy product ... See more keywords