Influence of heating conditions in continuous-flow microwave or tubular heat exchange systems on the vitamin B1 and B2 content of milk
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:2000147/pdf
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
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2. Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk;International Dairy Journal;2022-03
3. Novel Thermal Methods in Dairy Processing;Emerging Dairy Processing Technologies;2015-05-29
4. Assessment of thiamine content in some dairy products and rice milk;CyTA - Journal of Food;2013-09-11
5. No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods;PLoS ONE;2013-01-16
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