,

Pu Zhao1,2, Dan Li1,2, Xinghe Zhang1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China. xingguow@jiangnan.edu.cn.

Food & function
|May 26, 2023
PubMed
概括

同质化改变了人乳和母乳中的牛奶脂肪球体结构和蛋白质/脂质组成. 这影响了接口特性,为优化牛奶加工和应用提供了洞察力.

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