摘要
对低乳糖牛奶褐变的机理及其研究进展进行了综述,同时也阐述了如何有效地防止低乳糖牛奶的褐变,并提出了在实际生产中应注意的几个问题。
The paper summarized the research and development of the browning in low lactose milk. At the same time, also described how prevent low lactose milk browning and proposed the notices for application in production.
出处
《保鲜与加工》
CAS
2004年第6期14-16,共3页
Storage and Process
关键词
低乳糖牛奶
褐变
机理
low lactose milk
browning
mechanism
