Effect of different heat treatment on the amino acid composition and content in camel, cow and goat milk

MING liang; NA qin; WU Xiaoyun; JIRIMUTU

doi:10.13995/j.cnki.11-1802/ts.029003

MING liang, NA qin, WU Xiaoyun, JIRIMUTU

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 97-103.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 97-103. DOI: 10.13995/j.cnki.11-1802/ts.029003

Effect of different heat treatment on the amino acid composition and content in camel, cow and goat milk

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 97-103 https://doi.org/10.13995/j.cnki.11-1802/ts.029003

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Received	Revised	Published
2021-08-13	2021-09-17	2022-11-15
Issue Date
2022-12-02

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