Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
Nasi Ai(Beijing Technology and Business University), Yufang Su(Hohhot Minzu College), Xuelu Chi(Beijing Technology and Business University), Weizhe Wang(Beijing Technology and Business University), Baoguo Sun(Beijing Technology and Business University), Hongyan Xu(Inner Mongolia Yili Industrial Group (China)), Yanmei Xi(Beijing Technology and Business University), Jiyu Han(Inner Mongolia Yili Industrial Group (China))
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