Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage-Reference-Cited by-同舟云学术

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Effect of fatty acid composition on the volatile compounds of pasteurized milk during low-temperature storage

Published:2024-11 Issue: Volume:195 Page:114990
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yan Haixia,Huang Wei,Zhao Xin,Ge Chao,Shen Yixiao,Liu Ling^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk;Amador-Espejo;Journal of Food Process Engineering,2017

2. Effects of different cooking methods on volatile flavor compounds of chicken breast;Bi;Journal of Food Biochemistry,2021

3. The role of packaging on the flavor of fluid milk;Cadwallader;Journal of Dairy Science,2023

4. The effect of unsaturated fatty acid concentration on the aroma profile of goat’s milk;Cais-Sokolińska;Annals of Animal Science,2019

5. HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China;Chi;Current Research in Food Science,2024

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