Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples
Yiwei Shao(Beijing Technology and Business University), Nasi Ai(Beijing Technology and Business University), Yanmei Xi(Beijing Technology and Business University), Tong Zhao(Beijing Technology and Business University), Yiting Yuan(Hubei University of Technology)
Cited by 17
Related Papers
2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage
|Journal of Dairy Science|2023|52
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics
|Food Research International|2024|24
Silver-Catalyzed Cascade Radical Bicyclization Reaction: An Atom- and Step-Economical Strategy Accessing γ-Lactam Containing Isoquinolinediones
|The Journal of Organic Chemistry|2023|16
Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference
|Foods|2023|15
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
|Food Chemistry X|2024|13