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Stability of milk proteins subjected to UHT treatments: challenges and future perspectives

Alisson Borges de Souza1, Rodrigo Stephani2, Guilherme M Tavares1

  • 1Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.

Critical Reviews in Food Science and Nutrition
|August 26, 2023
PubMed

Keywords:
Milk proteinsUHT treatmentschelating agentsglycationpolysaccharides

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