Diversity of ultra-high temperature milk sources revealed by fingerprinting techniques and volatile aroma compound analysis

作者：Sijia Zhu, Xin Wang, Zhen Su, Anqi Yang, Lijun Liu, Xiaoli Wu, Guo Jun · 发表于：Journal of Food Composition and Analysis · 年份：2025 · DOI：10.1016/j.jfca.2025.107990 · 被引用次数：4 · 研究领域：Probiotics and Fermented Foods、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides