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Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder
Certain aldehyde and ketone compounds can be used as indicators, at a molecular level, of the oxidized flavor of milk powder instead of sensory evaluation. This study investigated the formation of aldehyde and ketone compounds as affected by the heat-related processing and storage of milk powder. Th...
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| Veröffentlicht in: | Molecules |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2012
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6268635/ https://ncbi.nlm.nih.gov/pubmed/22902884 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules17089900 |
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