Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics
It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and p...
Main Authors: | Xing Li, Yuxiang Gu, Shudong He, Olayemi Eyituoyo Dudu, Qiming Li, Haiyan Liu, Ying Ma |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-07-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/8/998 |
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