Utilization of low-temperature heating method to improve skim milk production: Microstructure, stability, and constituents of milk fat globule membrane
| Autor: | Wang, Juan, Xi, Yanmei, Sun, Baoguo, Deng, Jianjun, Ai, Nasi |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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