Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin

Journal of Dairy Science

Volumn 94, Issue 11, 2011, Pages 5375-5380

  Ntakatsane, M P ^a,b   Yang, X Q ^a   Lin, M ^c   Liu, X M ^a   Zhou, P ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF LESOTHO   (Lesotho)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

Composition; Fluorescence spectroscopy; Maillard reaction; Milk

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; DAIRYING; FOOD HANDLING; METHODOLOGY; MILK; PRINCIPAL COMPONENT ANALYSIS; SPECTROFLUOROMETRY;

ANIMALS; DAIRYING; FOOD TECHNOLOGY; MILK; PRINCIPAL COMPONENT ANALYSIS; SPECTROMETRY, FLUORESCENCE;

EID: 80054929315     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4469     Document Type: Article

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