Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature.

Matsumoto M, Yamada T, Takemori Y

DOI: 10.3168/jds.2025-27838
Published: 2026 Jun
Container: Journal of dairy science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3168/jds.2025-27838,
  title = {Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature.},
  author = {Matsumoto M and Yamada T and Takemori Y},
  year = {2026},
  journal = {Journal of dairy science},
  doi = {10.3168/jds.2025-27838},
  url = {https://doi.org/10.3168/jds.2025-27838}
}

RIS

TY  - JOUR
TI  - Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature.
AU  - Matsumoto M
AU  - Yamada T
AU  - Takemori Y
PY  - 2026
JO  - Journal of dairy science
DO  - 10.3168/jds.2025-27838
UR  - https://doi.org/10.3168/jds.2025-27838
ER  -

APA

M, M., T, Y., & Y, T. (2026). Comparison between the flavor profiles of milk pasteurized using alternating-current high electric field and ultra-high temperature.. Journal of dairy science. https://doi.org/10.3168/jds.2025-27838

Source records

pubmed · retrieved 2026-09-27T01:13:10.647Z