Effect of different heat treatment on the nutritional quality and volatile flavor compounds of camel milk

doi:10.13995/j.cnki.11-1802/ts.026171

HE Jing, BATTULGA Altantstsra, JIRIMUTU

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 208-213.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (22) : 208-213. DOI: 10.13995/j.cnki.11-1802/ts.026171

Effect of different heat treatment on the nutritional quality and volatile flavor compounds of camel milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(22): 208-213 https://doi.org/10.13995/j.cnki.11-1802/ts.026171

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Received	Revised
2020-12-01	2020-12-31
Issue Date
2021-12-16

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