Physiochemical Properties, Volatile Compounds and Consumer Acceptance of Novel Ultra-High Temperature Milk During Storage
Author:
Publisher
Elsevier BV
Reference53 articles.
1. Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage;M Akkerman;International Dairy Journal,2021
2. Effect of heating strategies on whey protein denaturation-Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry;M Akkerman;Journal of Dairy Science,2016
3. Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products -a review;A T H Bui;Journal of Dairy Research,2020
4. The effect of flash vacuum cooling on the flavor of ultrapasteurized milk;B G Carter;JDS Communications,2022
5. Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference;H Z Castada;Foods,2019
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