Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence

Article

Abstract: This study provides a rapid method to evaluate and control quality changes in skim milk, using front

Palabras claves:

Dityrosine, Front-face fluorescence, Maillard compounds, tryptophan, Ultra-high pressure homogenization

Autores:

Castillo M., Jordi Saldo, Liu J., Zamora A.

Fuentes:

scopus