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机译:含酯交换棕榈油精的酸奶样发酵乳制品的制备与评价
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan;
Fermented dairy product; Transesterified palm olein; Overall acceptability; Acidity; Syneresis;
机译:含酯交换棕榈油的酸奶样乳制品的制备与评价
机译:用于定量血管紧张素I-转化酶的快速,简单和坚固的基于SPE的LC-MS / MS方法的开发,验证和应用抑制三肽Val-Pro-Pro,ILE-Pro-Pro和Leu-Pro- Pro在酸奶和其他发酵乳制品中
机译:共生发酵乳制品的制备,表征和体外抗氧化能力
机译:气相色谱法分析四种不同植物油(红棕榈油,棕榈油,玉米油和椰子油)的脂肪酸组成
机译:卵磷脂与发酵乳制品中的异味有关。
机译:共生发酵乳制品的制备表征及体外抗氧化能力
机译:用于定量血管紧张素I-转化酶的快速,简单和坚固的基于SPE的LC-MS / MS方法的开发,验证和应用抑制三肽Val-Pro-Pro,ILE-Pro-Pro和Leu-Pro- Pro在酸奶和其他发酵乳制品