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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