Changes During Storage of UHT Milk-Reference-Cited by-同舟云学术

Changes During Storage of UHT Milk

Published:2017-03-17 Issue: Volume: Page:261-319
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Container-title:High Temperature Processing of Milk and Milk Products
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Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118460467.ch7/fullpdf

Reference211 articles.

1. Changes in the flavour profile of indirectly heated UHT milk during storage: effect of Maillard browning and some factors affecting it;Adhikari;Indian Journal of Dairy Science,1991

2. Effect of dissolved oxygen content on the flavour profile of UHT milk during storage;Adhikari;Australian Journal of Dairy Technology,1992

3. Volatile sulfur compounds in UHT milk;Al-Attabi;Critical Reviews in Food Science and Nutrition,2009

4. Volatile sulfur compounds in pasteurised and UHT milk during storage;Al-Attabi;Dairy Science and Technology,2014

5. Suitability of methods used for the measurement of proteolysis in UHT milk;AlKanhal;Australian Journal of Dairy Technology,2000

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5. Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage;Journal of Agricultural and Food Chemistry;2020-11-17