A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies.
- DOI
- 10.1080/10408398.2026.2729751
- Published
- 2026 Sep 18
- Container
- Critical reviews in food science and nutrition
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/10408398.2026.2729751,
title = {A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies.},
author = {Feng T and Zhang X and Zhang M and Zhao J and Li B and Zhang Z and Zhou S and Chen L},
year = {2026},
journal = {Critical reviews in food science and nutrition},
doi = {10.1080/10408398.2026.2729751},
url = {https://doi.org/10.1080/10408398.2026.2729751}
}RIS
TY - JOUR TI - A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies. AU - Feng T AU - Zhang X AU - Zhang M AU - Zhao J AU - Li B AU - Zhang Z AU - Zhou S AU - Chen L PY - 2026 JO - Critical reviews in food science and nutrition DO - 10.1080/10408398.2026.2729751 UR - https://doi.org/10.1080/10408398.2026.2729751 ER -
APA
T, F., X, Z., M, Z., J, Z., B, L., Z, Z., S, Z., & L, C. (2026). A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategies.. Critical reviews in food science and nutrition. https://doi.org/10.1080/10408398.2026.2729751
Source records
- pubmed · retrieved 2026-09-25T16:32:36.864Z