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Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk
Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by processing. Briefly, raw milk was treated by preheatin...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6695806/ https://ncbi.nlm.nih.gov/pubmed/31382452 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24152824 |
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