{"title":"Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review","authors":"Yang Zheng","doi":"10.26599/fsap.2023.9240006","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"13 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science of Animal Products","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26599/fsap.2023.9240006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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