Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	439-444
Journal	Innovative Food Science & Emerging Technologies
Volume	47
Publication status	Published - 1 Jan 2018

Cite this

@article{b6a36660c2a54c1083ee0da6cfa60e9a,

title = "Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence",

author = "Liu Jinfang and Zamora Anna and Castillo Manuel and Saldo Jordi",

year = "2018",

month = jan,

day = "1",

language = "English",

volume = "47",

pages = "439--444",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence

AU - Jinfang, Liu

AU - Anna, Zamora

AU - Manuel, Castillo

AU - Jordi, Saldo

PY - 2018/1/1

Y1 - 2018/1/1

M3 - Article

VL - 47

SP - 439

EP - 444

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -