Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

BACKGROUND: Milk fat is one of the complex fat and most sensitive biochemical compounds towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high Temperature (UHT) treatment followed by aseptic packaging. During the storage, several chemical and biochemical changes take plac...

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Detalles Bibliográficos
Autores principales: Ajmal, Muhammad, Nadeem, Muhammad, Imran, Muhammad, Junaid, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6169077/
https://www.ncbi.nlm.nih.gov/pubmed/30285790
http://dx.doi.org/10.1186/s12944-018-0869-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6169077/
https://www.ncbi.nlm.nih.gov/pubmed/30285790
http://dx.doi.org/10.1186/s12944-018-0869-3

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