Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles

Published 2016 View Full Article

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Title
Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles
Authors
Keywords
Bovine milk, Casein, Free amino acid, Low-pressure carbon dioxide microbubbles
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 71, Issue -, Pages 221-226
Publisher
Elsevier BV
Online
2016-03-29
DOI
10.1016/j.lwt.2016.03.042

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