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Cross-links in lactose-hydrolyzed UHT milk
- data.mendeley.com
Updated Oct 1, 2024
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EmailClick to copy linkLink copiedCiteLotte Juul Knudsen (2024). Cross-links in lactose-hydrolyzed UHT milk [Dataset]. http://doi.org/10.17632/8szt4927r7.1Unique identifierhttps://doi.org/10.17632/8szt4927r7.1Dataset updatedOct 1, 2024AuthorsLotte Juul KnudsenLicenseAttribution 4.0 (CC BY 4.0)https://creativecommons.org/licenses/by/4.0/
License information was derived automaticallyDescriptionSupplementary information to the research article "Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage".
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Lotte Juul Knudsen (2024). Cross-links in lactose-hydrolyzed UHT milk [Dataset]. http://doi.org/10.17632/8szt4927r7.1
Unique identifier
https://doi.org/10.17632/8szt4927r7.1Dataset updated
Oct 1, 2024Authors
Lotte Juul Knudsen License
Attribution 4.0 (CC BY 4.0)https://creativecommons.org/licenses/by/4.0/
License information was derived automatically
Description
Supplementary information to the research article "Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage".