Use of caseinomacropeptide quantification by high performance liquid chromatography to estimate cheese whey addition in fermented milk beverages

被引：0
|
作者：
Andrade, E. H. P. [1 ]
Leite, M. O. [1 ]
Souza, M. R. [1 ]
Fonseca, L. M. [1 ]
Cerqueira, M. M. O. P. [1 ]
Penna, C. F. A. M. [1 ]
Roza, T. [1 ]
Silva, N. M. A. [1 ]
机构：
[1] Univ Fed Minas Gerais, Belo Horizonte, MG, Brazil
来源：
JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷
关键词：
fermented milk beverages; whey; high performance liquid chromatography;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：606 / 607
页数：2
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