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Lipid compositional changes and oxidation status of ultra-high temperature treated Milk
BACKGROUND: Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging. During the storage, several chemical and biochemical changes take plac...
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| Publicado no: | Lipids Health Dis |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6169077/ https://ncbi.nlm.nih.gov/pubmed/30285790 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-018-0869-3 |
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