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

Document Type

Article

Author

Wang, J.; Xi, Y.; Sun, B.; Ai, N.; Deng, J.

Source

In: Food Chemistry: X. (Food Chemistry: X, 30 March 2024, 21)

Subject

Language

English

ISSN

25901575

Online Access

Full Text (ScienceDirect 종량제) Full Text (ScienceDirect O/A) Web of Science JCR 저널정보 Scopus Find it@PNU

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