Código QR (código de barras bidimensional)

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over 6 months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand. Based on high-throughput sequencing research re...

Fuld beskrivelse

Na minha lista:
Principais autores: Ruixue Ding, Kairu He, Rina Wu, Mengxue Lou, Zhili Liu, Yuqiong Piao, Xiaoyan Liu, Zhishen Mu, Junrui Wu
Format: Artigo
Sprog:Inglês
Udgivet: Tsinghua University Press 2024-09-01
Serier:Food Science and Human Wellness
Fag:
ultrahigh temperature (uht)
quality deterioration
high-throughput sequencing
core functional microbiota
lipase
protease
Online adgang:https://www.sciopen.com/article/10.26599/FSHW.2022.9250232
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker