Changes in milk composition of raw, frozen, pasteurized, and freeze-dried jenny milk from a farm-scale dairy
- DOI
- 10.1016/j.fochx.2026.104240
- Published
- 2026-08
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104240,
title = {Changes in milk composition of raw, frozen, pasteurized, and freeze-dried jenny milk from a farm-scale dairy},
author = {Le-tian Zhang and Ke Zhang and Allan Degen and Qian Xu and Jiang-lin Xiong and Xiao-ling Zhou},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104240},
url = {https://doi.org/10.1016/j.fochx.2026.104240}
}RIS
TY - JOUR TI - Changes in milk composition of raw, frozen, pasteurized, and freeze-dried jenny milk from a farm-scale dairy AU - Le-tian Zhang AU - Ke Zhang AU - Allan Degen AU - Qian Xu AU - Jiang-lin Xiong AU - Xiao-ling Zhou PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104240 UR - https://doi.org/10.1016/j.fochx.2026.104240 ER -
APA
Zhang, L., Zhang, K., Degen, A., Xu, Q., Xiong, J., & Zhou, X. (2026). Changes in milk composition of raw, frozen, pasteurized, and freeze-dried jenny milk from a farm-scale dairy. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104240
Source records
- crossref · retrieved 2026-09-26T04:18:35.149Z