Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk, preheating treatments have a significant effect fo...

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Detalles Bibliográficos
Autores principales: Pan, Minghui, Tong, Lingjun, Chi, Xuelu, Ai, Nasi, Cao, Yungang, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539690/
https://www.ncbi.nlm.nih.gov/pubmed/31035485
http://dx.doi.org/10.3390/molecules24091650

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6539690/
https://www.ncbi.nlm.nih.gov/pubmed/31035485
http://dx.doi.org/10.3390/molecules24091650

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