HIGHLIGHTS
- who: Hao Ding et al. from the School of Food and Health, Beijing Technology and Business University, Beijing, China have published the article: Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk, in the Journal: Molecules 2023, 28, 3543. of /2023/
- what: This study investigated the effect of direct and ultra-hightemperature (DSI-IUHT 143 u25e6 C 1-2 s) sterilization on the physicochemical properties whey protein denaturation (WPD) rate and volatile compounds (VCs) of milk. This study provides excellent reference . . .
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