{"title":"高静水压结合高温短时间巴氏杀菌法可改善驴奶的质量特性并延长其保质期","authors":"H. Gong, Xiangyi Wu, Jun Du, Xueying Mao","doi":"10.1016/j.lwt.2024.115789","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"46 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk\",\"authors\":\"H. Gong, Xiangyi Wu, Jun Du, Xueying Mao\",\"doi\":\"10.1016/j.lwt.2024.115789\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502788,\"journal\":{\"name\":\"LWT\",\"volume\":\"46 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.lwt.2024.115789\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.lwt.2024.115789","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk