about
Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization.Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistry.
P2860
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on January 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Volatile sulphur compounds in UHT milk.
@en
Volatile sulphur compounds in UHT milk.
@nl
type
label
Volatile sulphur compounds in UHT milk.
@en
Volatile sulphur compounds in UHT milk.
@nl
prefLabel
Volatile sulphur compounds in UHT milk.
@en
Volatile sulphur compounds in UHT milk.
@nl
P2093
P2860
P1476
Volatile sulphur compounds in UHT milk.
@en
P2093
B R D'Arcy
Z Al-Attabi
P2860
P356
10.1080/10408390701764187
P577
2009-01-01T00:00:00Z