使用分子感知科学技术研究灭菌温度对高温短时间巴氏化牛奶气味的影响

Baosong Wang1, Xing Gao1, Huanlu Song1

  • 1Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Food chemistry
|May 24, 2025
PubMed
概括

灭菌温度通过改变关键的气味化合物,显著影响牛奶的味道. 了解这些变化有助于优化高温短时间巴氏化牛奶生产,以获得更好的味道.

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