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机译:蛋白质相互作用的电泳表征表明,超高温牛奶加速保质期测试的可行性有限
Advanced Food Systems Research Unit, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;
Advanced Food Systems Research Unit, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;
Advanced Food Systems Research Unit, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;
Immunology in Chronic Diseases Program, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;
Advanced Food Systems Research Unit, Centre for Chronic Disease, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia;
storage; aggregation; protein interactions; ultra-high temperature; whole and skim milk;
机译:低脂超高温灭菌牛奶的多元加速货架期测试
机译:四种不同分光光度法测定超高温牛奶和超高温豆浆及其发酵产品的抗氧化能力
机译:通过电泳和免疫化学方法检测奶制品中的植物蛋白:内部预验证测试和协作试验
机译:关联感官和仪器数据以加速乳清蛋白涂层花生的保质期测试
机译:加快即食谷物的保质期测试。
机译:在不同温度下长期储存期间超高温处理的牛奶的稳定性和保质期的变化
机译:蛋白质相互作用的电泳表征表明加速超高温牛奶的货架期测试的可行性有限
机译:甾体 - 蛋白质相互作用XI大鼠,人和其他物种血清中皮质类固醇蛋白的电泳特征