换一批
换一批Chemometric studies of the effects of milk fat replacement with different proportions of vegetable oils in the formulation of fat-filled milk powders: Implications for quality assurance.
第一作者：
Kizito Kene,Ejeahalaka
第一单位：
Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 7647, Canterbury, New Zealand.
作者：
主题词
动物(Animals);脂肪酸类(Fatty Acids);脂类(Lipids);乳(Milk);植物油类(Plant Oils);粉剂(Powders);质量控制(Quality Control);谱学, 近红外线(Spectroscopy, Near-Infrared)
DOI
10.1016/j.foodchem.2019.05.120
PMID
31174750
发布时间
2019-09-13
- 浏览0
Food chemistry
198-205页
相似文献
- 中文期刊
- 外文期刊
- 学位论文
- 会议论文
