假单胞菌蛋白酶在高温牛奶加工过程中或之后产生的不稳定和异味

Q2 Medicine
Sophie Marchand, B. Duquenne, M. Heyndrickx, K. Coudijzer, J. De Block
{"title":"假单胞菌蛋白酶在高温牛奶加工过程中或之后产生的不稳定和异味","authors":"Sophie Marchand, B. Duquenne, M. Heyndrickx, K. Coudijzer, J. De Block","doi":"10.1186/s40550-016-0047-1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":52163,"journal":{"name":"International Journal of Food Contamination","volume":"4 1","pages":"1-7"},"PeriodicalIF":0.0000,"publicationDate":"2017-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1186/s40550-016-0047-1","citationCount":"12","resultStr":"{\"title\":\"Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk\",\"authors\":\"Sophie Marchand, B. Duquenne, M. Heyndrickx, K. Coudijzer, J. De Block\",\"doi\":\"10.1186/s40550-016-0047-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":52163,\"journal\":{\"name\":\"International Journal of Food Contamination\",\"volume\":\"4 1\",\"pages\":\"1-7\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-01-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1186/s40550-016-0047-1\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Contamination\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1186/s40550-016-0047-1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Medicine\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Contamination","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1186/s40550-016-0047-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Medicine","Score":null,"Total":0}
引用次数: 12

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
International Journal of Food Contamination
International Journal of Food Contamination Medicine-Public Health, Environmental and Occupational Health
CiteScore
8.10
自引率
0.00%
发文量
12
审稿时长
13 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信