Effect of ultra-high-pressure homogenization and pH on buttermilk

被引：0
|
作者：
Touhami, S. [1 ]
Doyen, A. [1 ]
Brisson, G. [1 ]
机构：
[1] Univ Laval, Inst Nutr & Funct Foods INAF, Dairy Res Ctr STELA, Dept Food Sci, Quebec City, PQ, Canada
来源：
JOURNAL OF DAIRY SCIENCE | 2020年 / 103卷
关键词：
ultra-high-pressure homogenization; milk fat globule membrane; casein micelle;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
W30
引用
收藏
页码：273 / 273
页数：1
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