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Effects of glycinin basic peptide on physicochemical characteristics and microbial inactivation of pasteurized milk

Guo-Ping Zhao1, Ying-Qiu Li1, Gui-Jin Sun1

  • 1School of Food Science & Engineering, Qilu University of Technology, No. 3501 University Road of Changqing District, 250353, Jinan, Shandong Province, China.

Journal of Dairy Science
|May 10, 2016
PubMed

Keywords:
glycinin basic peptidemicrobial inactivationpasteurized milkphysicochemical characteristicsensory property

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