Camel milk: A review of its nutritional value, heat stability, and potential food products

被引：0
|
作者：
Ho, Thao M. [1 ,2 ]
Zou, Zhengzheng [2 ]
Bansal, Nidhi [2 ]
机构：
[1] Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014, Finland
[2] School of Agriculture and Food Sciences, University of Queensland, Brisbane,QLD,4072, Australia
来源：
Food Research International | 2022年 / 153卷
关键词：
Bioactive compounds - Bovine milk - Camel milk product - Camel milks - Heat stability - Human health - Human milk - Milk products - Nutritional value;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
168
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