1Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane

作者： Wang, Juan; Xi, Yanmei; Sun, Baoguo; Ai, Nasi; Deng, Jianjun; SCI

机构： Beijing Technol & Business Univ, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100048, Peoples R China; Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China;

来源：FOOD CHEMISTRY-X

关键词： Heat treatment; Evaporated milk; Membrane structure of milk fat globule; Milk fat globule membrane protein; Flavor quality

年份：2024