The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound
Author:
Affiliation:
1. School of Sciences RMIT University Melbourne Victoria3083Australia
2. Centre for Nutrition and Food Sciences The University of Queensland Brisbane Queensland4072Australia
3. Fluid Air Spraying Systems Co. Pty Ltd Melbourne Victoria3029Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15012
Reference44 articles.
1. Lipoproteins as targets and markers of lipoxidation
2. Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk
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4. Bubbles in an acoustic field: An overview
5. Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment
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