Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage
Haixia Yan, Wei Huang, Xin Zhao, Chao Ge, Yixiao Shen, Ling Liu
Topics & Concepts
PasteurizationFood scienceChemistryComposition (language)Fatty acidCold storageOrganic chemistryBiologyHorticultureLinguisticsPhilosophyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesProtein Hydrolysis and Bioactive Peptides