Application of Spectroscopic in the Study of Milk Fat in Dairy Cream

WANG Yun-na; LI Yan; LI Yang; YIN Wei-hua; ZHANG Lie-bing

doi:10.3964/j.issn.1000-0593(2019)06-1773-06

Journals >Spectroscopy and Spectral Analysis >Volume 39 >Issue 6 >Page 1773 > Article

Spectroscopy and Spectral Analysis
Vol. 39, Issue 6, 1773 (2019)

Application of Spectroscopic in the Study of Milk Fat in Dairy Cream

WANG Yun-na^1、*, LI Yan², LI Yang¹, YIN Wei-hua¹, and ZHANG Lie-bing¹

Author Affiliations

¹[in Chinese]

²[in Chinese]

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DOI: 10.3964/j.issn.1000-0593(2019)06-1773-06 Cite this Article

WANG Yun-na, LI Yan, LI Yang, YIN Wei-hua, ZHANG Lie-bing. Application of Spectroscopic in the Study of Milk Fat in Dairy Cream[J]. Spectroscopy and Spectral Analysis, 2019, 39(6): 1773 Copy Citation Text

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References

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[5] Queirós M S, Grimaldi R, Gigante M L. Food Res. Int., 2016, 84: 69.

[7] Buyukbese D, Rousseau D, Kaya A. Int. J. Food Pro., 2018, 20(3): 3015.

[8] Bayard M, Leal-Calderon F, Cansell M. Food Chem., 2017, 218: 22.

[9] Thiel A E, Hartel R W, Spicer P T. Journal of the American Oil Chemists’ Society, 2017, 94(2): 325.

[10] Edén J, Dejmek P, Lfgren R, et al. Int Dairy J, 2016, 61: 176.

WANG Yun-na, LI Yan, LI Yang, YIN Wei-hua, ZHANG Lie-bing. Application of Spectroscopic in the Study of Milk Fat in Dairy Cream[J]. Spectroscopy and Spectral Analysis, 2019, 39(6): 1773

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