Effects of Different Heat Treatments on Proteins and Volatile Compounds in Mare Milk

被引：0
|
作者：
Chen, Baorong [1 ]
Cao, Hongyu [1 ,2 ]
Zhang, Yumeng [1 ]
Zhu, Huiquan [1 ]
Wang, Yunna [1 ]
Pang, Xiaoyang [1 ]
Lü, Jiaping [1 ]
Zhang, Shuwen [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing,100193, China
[2] College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin,300457, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 17期
关键词：
After-heat treatment - Aromatic hydrocarbons - Flavor compounds - Gas chromatography - Thermal processing (foods);
D O I：
10.7506/spkx1002-6630-20231218-145
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：191 / 198
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