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机译:浓缩80%乳清蛋白和乳清蛋白浓缩物的成分和感官特性的比较
Department of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695;
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853;
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695;
Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853;
serum protein; whey protein; composition; flavor;
机译:34%乳清蛋白和乳清蛋白浓缩物的组成,感觉和挥发性成分的比较
机译:34%和80%乳清蛋白和乳清蛋白浓缩物的功能特性比较
机译:由酪乳生产的乳清蛋白浓缩物的成分和功能特性与由脱脂牛奶生产的乳清蛋白浓缩物的成分和功能特性相当
机译:基于非凝胶的蛋白质组学方法的人乳,牛奶和婴儿配方牛奶乳清蛋白的探索与比较
机译:使用热处理乳清蛋白浓缩物作为脂肪替代品的脱脂山羊奶酸奶的理化性质,微观结构和益生菌存活率
机译:喷雾干燥乳清蛋白浓缩物-铁配合物强化的牛奶的理化性质和氧化稳定性以及添加铁的体外生物可及性
机译:80%乳清蛋白和乳血清蛋白浓缩物的组成和感官特性的比较