Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
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DOI: 10.3390/foods10102315
Abstract: Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic… read more here.
Keywords: quality; dairy powders; quality dairy; oxidative quality ... See more keywords