Evaluation of Changes in the Characteristic Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light
In order to study changes in the characteristic flavor of ultra-high temperature sterilized (UHT) milk under the influence of storage temperature and light, headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile flavor...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-044.pdf |