Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

The oxidized flavor could affect the sensory acceptability of consumers. In this study, the oxidized flavor compound (OFC) in different heated milk was analyzed using the solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS). The concentration of OFC increased with increasing...

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Detalles Bibliográficos
Autores principales: Li, Yan H., Wang, Wei J., Zhang, Fan, Shao, Zhi Peng, Guo, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6341162/
https://www.ncbi.nlm.nih.gov/pubmed/30680177
http://dx.doi.org/10.1002/fsn3.874

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6341162/
https://www.ncbi.nlm.nih.gov/pubmed/30680177
http://dx.doi.org/10.1002/fsn3.874

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