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Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concer...
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| Udgivet i: | Foods |
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| Hovedforfatter: | |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7404694/ https://ncbi.nlm.nih.gov/pubmed/32635246 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9070874 |
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