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Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Detection of prostaglandins in raw milk and the effect of processing technology on its stability

Ruqing Lu1, Xuan Dong2, Xiaoyang Pang2

  • 1College of Food Science and Engineering, Qingdao Agricultural University, Shandong Qingdao 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.

Journal of Dairy Science
|May 31, 2026
PubMed

Keywords:
SPE-LC-ESI-MSmilkprocessing technologyprostaglandins

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