Heat-induced oxidation and proteomic changes to yak milk protein
Yak milk is a dietary source of high-quality protein in the plateau region of China but as yet uncharacterized oxidative changes occur during heat treatment. Therefore, oxidation of and proteomic changes to milk proteins from plateau pasture-fed yaks after at different temperatures were investigated...
| 出版年: | Food Science of Animal Products |
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| 主要な著者: | , , , , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Tsinghua University Press
2024-03-01
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| 主題: | |
| オンライン･アクセス: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240056 |