A carregar...
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...
Na minha lista:
| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2012
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|