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Volumn 179, Issue , 2016, Pages 36-43

Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula

Author keywords

Kinetics; Maillard reaction; Thermal degradation; Thermal treatment

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; ENZYME KINETICS; GLYCOSYLATION; HEAT TREATMENT; HEATING; LIQUIDS; PILOT PLANTS; PYROLYSIS; REACTION INTERMEDIATES; REACTION KINETICS; STERILIZATION (CLEANING);

EID: 84977579852     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.02.001     Document Type: Article
Times cited : (48)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.