Character Impact Odorants of High-Heat Skim Milk Powder Isolated by Simultaneous Distillation−Extraction-Reference-Cited by-同舟云学术

Character Impact Odorants of High-Heat Skim Milk Powder Isolated by Simultaneous Distillation−Extraction

Published:2008-03-07 Issue:7 Volume:56 Page:2469-2476
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kobayashi Noriaki¹,Mizota Yasumichi¹,Kumazawa Kenji¹,Nishimura Osamu¹

Affiliation:

1. Research Laboratory of Health Materials, Ogawa & Company, Ltd., 15-7 Chidori Urayasushi, Chiba 279-0032, Japan, and Food Research and Development Institute, Morinaga Milk Industry Company, Ltd., 5-1-83 Higashihara, Zamashi, Kanagawa 228-8583, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072776q

Reference38 articles.

1. Effect of Pasteurization and UHT Processing Conditions on the Sensory Characteristics of Milk.

2. Aroma Compounds of Fresh Milk from New Zealand Cows Fed Different Diets

3. The Effect of Heat Treatment of Skim Milk upon the Baking Quality of the Evaporated and Dried Products

4. Takahashi, K.; Ando, S.InScience of Milk;Kaminogawa, S., Ed.Asakura Publishing Co, Ltd.:Tokyo, Japan,1996; p177.

5. Volatile Flavor Compounds in Spray-Dried Skim Milk Powder

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