Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under diff...

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Detalles Bibliográficos
Autores principales: Clarke, Holly J., O’Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222397/
https://www.ncbi.nlm.nih.gov/pubmed/32326117
http://dx.doi.org/10.3390/antiox9040338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222397/
https://www.ncbi.nlm.nih.gov/pubmed/32326117
http://dx.doi.org/10.3390/antiox9040338

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