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Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk

Milk fat globules (MFGs) have tri-layer biological membrane structures, and their compositions are gaining more interest for their physiological benefits. In this study, the changes in MFGs and milk fat globule membrane (MFGM) proteins after cream separation from different pH bovine raw milk were in...

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Detalles Bibliográficos
Autores principales:	Sun, Yanjun, Roos, Yrjö H., Miao, Song
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778015/ https://www.ncbi.nlm.nih.gov/pubmed/36553849 http://dx.doi.org/10.3390/foods11244107

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