Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2024-05-22 DOI:10.5851/kosfa.2024.e36

Mohammad Ataallahi, Geun-Woo Park, Eska Nugrahaeningtyas, Kyu-Hyun Park

引用次数: 0

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评估热加工对乳制品中皮质醇浓度的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.