:

D Rovai1, M E Watson1, D M Barbano2

  • 1Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27606.

Journal of dairy science
|November 9, 2024
PubMed
概括

消费者更喜欢含有可识别的成分和较少添加剂的蛋白质饮料. 蛋白质类型和天然甜味剂是关键,而稳定剂和牙是最不理想的,这表明乳制品蛋白质的重新配方机会.