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Effect of ultra-high pressure treatment on sensory quality of skim milk.
Effect of ultra-high pressure treatment on sensory quality of skim milk.
2019
Zhao XuFei
Hu Zhihe
Xue Lü
Lu Dingqiang
Jia LingYun
Cheng KaiLi
Keywords:
Chemistry
Particle size
light transmission
Acetaldehyde
Food science
Skimmed milk
Sensory system
ultra high pressure
Umami
Sweetness
Correction
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