Effect of microwave heating on physicochemical properties, protein composition and structure, and micromorphology of camel and bovine milk samples
Jiaying Zhang, Shuangshuang Wang, Qingdan Lu, Lingqi Kong, Wupeng Ge
Topics & Concepts
Camel milkChemistryCaseinWhey proteinBovine serum albuminFood scienceChromatographyComposition (language)Bovine milkBeta-lactoglobulinPhilosophyLinguisticsAnimal Diversity and Health StudiesProteins in Food SystemsProbiotics and Fermented Foods