| CAS号 CAS Number: | 92129-90-3 |
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| ECHA EC 数 Number: | 295-890-2 |
类别 Category:multipurpose additives
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
感官特性 Organoleptic Properties:
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
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| 危害识别 Hazards identification |
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| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
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| 象形图 Pictogram | |
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| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
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未定 Not determined
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| 皮肤毒性 Dermal Toxicity: |
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未定 Not determined
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| 吸入毒性 Inhalation Toxicity: |
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未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | multipurpose additives |
| 乳清用量建议 Recommendation for whey usage levels up to: | | | 不用于香水。 not for fragrance use.
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| 乳清香料使用水平的建议值 Recommendation for whey flavor usage levels up to: |
| | 不用于调味料。 not for flavor use.
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安全参考 Safety references:
欧洲食品安全局（efsa EFSA）参考 :
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结果 Outcome of the 咨询服务 consultation on the 基本的 basic 物质 substance 应用 application for 甜 sweet whey
视图 View page or 视图 View pdf
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安全 Safety of Whey 基本的 basic protein 分离物 隔离 isolates as a 小说 novel food 根据 pursuant to 规 Regulation (欧洲联盟 EU) 2015/2283
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安全 Safety of whey 基本的 basic protein 隔离 isolate for 扩展的 extended uses in 食物 foods for 特别 special 医疗 medical 目的 purposes and food 补品 supplements for 婴儿 infants 根据 pursuant to 规 Regulation (欧洲联盟 EU) 2015/2283
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| Clinicaltrials.gov ClinicalTrials.gov:search |
| 辅助引文 AIDS Citations:搜索 Search |
| 癌症引文 Cancer Citations:搜索 Search |
| 毒理学引文 Toxicology Citations:搜索 Search |
| EPA ACToR:毒理学资料 Toxicology Data |
| EPA物质注册服务（SRS） :注册表 Registry |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:数据 Data |
| chemidplus Chemidplus:0092129903 |
参考资料 References:
其他资料 Other Information:
| 食品中添加的fda物质（以前为af） FDA Substances Added to Food (formerly EAFUS): | 视图 View |
| 食物 FooDB: | FDB010465 |
| fda食品添加剂状况清单 FDA Listing of Food Additive Status: | 视图 View |
| 维基百科 Wikipedia: | 视图 View |
潜在搅拌机 Potential Blenders and 核心组件 core components note
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| | 牛奶 milk 血清 serum | | whey | protein 隔离 isolate | | whey | protein 隔离 isolate and 乳业 dairy product 固体 solids | | 起司 cheese | whey | | 甜 sweet | whey | | extrapone | whey N (Symrise) | | | 乳清蛋白 Whey Proteins |
文章 Articles:
| 已发布 PubMed:浓缩乳清蛋白液的酸化对喷雾干燥粉末风味的影响。 The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. |
| 阶段 J-Stage:浓缩牛乳清活性蛋白通过激活jnk-atf4途径促进成骨 Concentrated Bovine Milk Whey Active Proteins Facilitate Osteogenesis through Activation of the JNK-ATF4 Pathway |
| 已发布 PubMed:从水解乳清生产柠檬基饮料的工艺优化。 Process optimization for the manufacture of lemon based beverage from hydrolyzed whey. |
| 已发布 PubMed:主要乳剂成分的影响与酸味香料化合物的平衡顶空浓度的关系。 The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds. |
| 已发布 PubMed:短时沟通 Short communication: 切达干酪和乳清中的nor碧心 bixin和碧心 bixin分配。 |
| 已发布 PubMed:干燥乳制品颗粒中脂肪的分布决定了风味的释放和风味的稳定性。 The distribution of fat in dried dairy particles determines flavor release and flavor stability. |
| 已发布 PubMed:非乳球菌噬菌体 Phages of non-dairy lactococci: φl47的分离与表征 isolation and characterization of ΦL47, 感染草分离乳球菌乳酸菌ssp的噬菌体。 鸡骨草 cremoris dpc6860。 |
| 已发布 PubMed:可可和巧克力产品的抗自由基活性评估 Evaluation of antiradical activity of different cocoa and chocolate products: 与脂质和蛋白质组成的关系。 relation with lipid and protein composition. |
| 已发布 PubMed:进料固体浓度和入口温度对喷雾干燥乳清蛋白浓缩物风味的影响。 The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. |
| 已发布 PubMed:微粒乳清蛋白浓缩物的用途 Use of microparticulated whey protein concentrate, 产生胞外多糖的嗜热链球菌 exopolysaccharide-producing Streptococcus thermophilus, 以及用于制作低脂意大利干酪型奶酪的辅助文化。 and adjunct cultures for making low-fat Italian Caciotta-type cheese. |
| 已发布 PubMed:乳清液的冷酶法漂白。 Cold enzymatic bleaching of fluid whey. |
| 已发布 PubMed:邀请评论 Invited review: 天然和非天然酶对奶制品干成分风味的影响。 The effect of native and nonnative enzymes on the flavor of dried dairy ingredients. |
| 已发布 PubMed:超临界流体萃取压力对化学成分的影响 Effects of supercritical fluid extraction pressure on chemical composition, 微生物种群 microbial population, 极性脂质谱 polar lipid profile, 和山羊奶酪的微观结构。 and microstructure of goat cheese. |
| 已发布 PubMed:加热和酸化对乳清分离蛋白风味的影响。 Influence of heating and acidification on the flavor of whey protein isolate. |
| 已发布 PubMed:铁对液态乳清体系中过氧化氢漂白效果的影响。 The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems. |
| 已发布 PubMed:微滤脱脂牛奶中的漂白水对80％浓缩血清蛋白的影响。 Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. |
| 已发布 PubMed:开发用于检测天然乳清发酵剂中嗜热乳酸菌的多重实时pcr。 Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters. |
| 已发布 PubMed:[用于运动员的含有培养乳制品的补水饮料的配方的医学和生物学基础]。 [Medical and biological basis of the recipe of cultured milk products-containing rehydrating beverage for the athletes]. |
| 已发布 PubMed:分离乳酸乳球菌kp10，具有从乳制品中分泌细菌素样抑制物质的能力，可用于食品工业。 Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry. |
| 已发布 PubMed:补充六周多成分性能补充剂和抵抗训练对合成代谢激素的影响 The effects of six weeks of supplementation with multi-ingredient performance supplements and resistance training on anabolic hormones, 身体构成 body composition, strength, 和受过抵抗训练的男 的力量。 and power in resistance-trained men. |
| 已发布 PubMed:切达干酪乳清的替代漂白方法。 Alternative bleaching methods for Cheddar cheese whey. |
| 已发布 PubMed:储存的影响 Influence of storage, 热处理 heat treatment, 和固体成分对过氧化氢漂白乳清的影响。 and solids composition on the bleaching of whey with hydrogen peroxide. |
| 已发布 PubMed:盐乳清在切达干酪含外多糖制成的加工干酪食品中的应用。 Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides. |
| 已发布 PubMed:乳过氧化物酶用于液体乳清的漂白。 The use of lactoperoxidase for the bleaching of fluid whey. |
| 已发布 PubMed:乳清漂白对80％浓缩乳清蛋白感官和功能特性的影响 Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. |
| 已发布 PubMed:降低牛肉碎中的脂肪含量而不牺牲品质 Reducing the fat content in ground beef without sacrificing quality: 回顾。 a review. |
| 已发布 PubMed:干酪和切达干酪乳清的风味化学和风味稳定性的比较。 Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. |
| 已发布 PubMed:发酵剂的培养和贮藏对液态乳清风味的影响。 Effects of starter culture and storage on the flavor of liquid whey. |
| 已发布 PubMed:感官和仪器挥发性分析在乳制品中的应用。 Application of sensory and instrumental volatile analyses to dairy products. |
| 已发布 PubMed:漂白对浓缩乳清蛋白中34％乳清蛋白风味和残留苯甲酸浓度的影响。 Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. |
| 已发布 PubMed:黑醋栗和黑醋栗乳清饮料的定性比较。 Qualitative comparison of blackcurrant and blackcurrant--whey beverages. |
| 已发布 PubMed:保留物对喷雾干燥乳清蛋白浓缩物和分离物风味的影响 Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. |
| 已发布 PubMed:聚合物乳化剂类型对米糠水包油型乳液形成及稳定性的影响 Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: 乳清蛋白 Whey Proteins, 阿拉伯树胶 gum arabic, 和变性淀粉。 and modified starch. |
| 已发布 PubMed:消费者对清澈的酸性乳清蛋白饮料的涩味感。 Consumer perception of astringency in clear acidic whey protein beverages. |
| 已发布 PubMed:番茄风味增强剂的风味释放 Flavor release of the tomato flavor enhancer, 2-异丁基噻唑 2-isobutylthiazole, 来自乳清蛋白稳定的模型敷料。 from whey protein stabilized model dressings. |
| 已发布 PubMed:发酵剂和安纳托对乳清蛋白浓缩物风味和功能的影响。 The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. |
| 已发布 PubMed:在基于乳清蛋白作为唯一氮源的培养基中生长的米曲霉的蛋白酶的生产和部分纯化。 Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source. |
| 已发布 PubMed:邀请评论 Invited review: 牛奶中的纤溶酶蛋白酶 Plasmin protease in milk: 当前与乳业的知识和相关性。 current knowledge and relevance to dairy industry. |
| 已发布 PubMed:时程和瑞士奶酪脂解的特异性。 Time course and specificity of lipolysis in Swiss cheese. |
| 已发布 PubMed:邀请评论 Invited review: annatto annatto在奶类食品中的使用和漂白。 |
| 已发布 PubMed:抗氧化剂的添加对切达干酪和马苏里拉乳清和切达干酪乳清蛋白浓缩物风味的影响。 The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate. |
| 已发布 PubMed: 链球菌产嗜热链球菌对脱脂拉西 lassi技术特性的影响 |
| 已发布 PubMed:质子转移反应飞行时间质谱监测牛奶乳酸发酵过程中挥发性化合物的演变。 Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk. |
| 已发布 PubMed:乳清蛋白水解物风味的表征。 Characterization of flavor of whey protein hydrolysates. |
| 已发布 PubMed:比较80％乳清蛋白和乳清蛋白浓缩物的组成和感官特性。 Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. |
| 已发布 PubMed:短时沟通 Short communication: 高脂肪乳清蛋白浓缩液的高静水压处理不会改变低脂冰淇淋的风味。 low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. |
| 已发布 PubMed:阿拉伯树胶和乳清蛋白分离物增强了混浊乳液的稳定性。 Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate. |
| 已发布 PubMed:β半乳糖苷酶及其潜在应用 Beta galactosidases and their potential applications: 回顾。 a review. |
| 已发布 PubMed:漂白剂对液态乳清和浓缩乳清蛋白风味的影响。 The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. |
| 已发布 PubMed:美国生产的全脂奶粉的风味变化性和风味稳定性。 Flavor variability and flavor stability of U.S.-produced whole milk powder. |
| 已发布 PubMed:酪蛋白上的热干燥固定开菲尔作为干乳清干酪生产中的发酵剂。 Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production. |
| 已发布 PubMed:组成Comparison of composition, 感官 Organoleptics, 和百分之三十四的乳清蛋白和乳清蛋白浓缩物中的挥发性成分。 and volatile components of thirty-four percent whey protein and milk serum protein concentrates. |
| 已发布 PubMed:绘制美国消费者对切达干酪的看法。 Mapping differences in consumer perception of sharp cheddar cheese in the United States. |
| 已发布 PubMed:全脂理化和感官特性的表征 The characterization of the physicochemical and sensory properties of full-fat, 减脂 reduced-fat, 以及低脂羊和牛哈洛米。 and low-fat ovine and bovine Halloumi. |
| 已发布 PubMed:使用工程干酪乳杆菌从乳清渗透液中生产二乙酰和乙酰乙酸。 Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei. |
| 已发布 PubMed:使用atr-ftir光谱技术快速预测切达干酪的成分和风味质量。 Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy. |
| 已发布 PubMed:蛋白质和传统材料对喷雾干燥香料的包封性能。 Encapsulation performance of proteins and traditional materials for spray dried flavors. |
| 已发布 PubMed:减少油炸中的油吸收 Reduction of oil absorption in deep-fried, 受虐 battered, 和面包屑的鸡肉馅饼，使用乳清蛋白分离物作为面包后浸 and breaded chicken patties using whey protein isolate as a postbreading dip: 对风味的影响 effect on flavor, 颜色 color, 和纹理。 and texture. |
| 已发布 PubMed:集聚和贮藏对浓缩乳清蛋白80％和分离乳清蛋白的风味和风味稳定性的影响。 The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate. |
| 已发布 PubMed:消费者对切达干酪口味的偏爱。 Consumer preferences for mild cheddar cheese flavors. |
| 已发布 PubMed:膜分离工艺可从脱脂乳中去除90％至95％的乳糖和钠，并制备乳糖和钠含量降低的脱脂乳。 Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk. |
| 已发布 PubMed:受高温和高压处理影响的风味化合物与乳清蛋白分离物的结合。 Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments. |
| 已发布 PubMed:维生素D3强化 Vitamin D3 fortification, 量化 quantification, 切达干酪和低脂奶酪的长期稳定性。 and long-term stability in Cheddar and low-fat cheeses. |
| 已发布 PubMed:微生物学的 Microbiological, chemical, 低蒸煮温度下用乳酸杆菌辅助菌株生产的瑞士奶酪的感官特性。 and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. |
| 已发布 PubMed:含有柠檬烯的蛋白质和阿拉伯胶稳定的水包油乳液的化学和物理稳定性。 Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. |
| 已发布 PubMed:属性对消费者对瑞士奶酪的喜好的影响。 Impact of flavor attributes on consumer liking of Swiss cheese. |
| 已发布 PubMed:在弱势群体的强化混合食品中使用乳清或脱脂奶粉。 The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. |
| 已发布 PubMed:使用不同的商业发酵剂通过碾压凝乳和搅拌凝乳方法制造的切达干酪之间的差异。 Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. |
| 已发布 PubMed:水包油型乳液中疏水性风味释放特征的表征。 Characterization of hydrophobic flavor release profile in oil-in-water emulsions. |
| 已发布 PubMed:用乳清和大豆蛋白制成的代餐棒和饮料的感官特性。 Sensory properties of meal replacement bars and beverages made from whey and soy proteins. |
| 已发布 PubMed:在水性模型系统中2-壬酮和乳蛋白的结合。 Binding of 2-nonanone and milk proteins in aqueous model systems. |
| 已发布 PubMed:溶剂类型影响数量 Solvent type affects the number, 分配 distribution, 和乳清粉中发现的挥发性化合物的相对含量。 and relative quantities of volatile compounds found in sweet whey powder. |
| 已发布 PubMed:墨西哥吉娃娃奶酪 Mexican chihuahua cheese: 年轻奶酪的感官特征。 sensory profiles of young cheese. |
| 已发布 PubMed:乳成分对脱脂酸奶物理和感官特性的影响。 Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. |
| 已发布 PubMed:乳清和甜奶油酪乳的感官评估。 Sensory evaluation of whey and sweet cream buttermilk. |
| 已发布 PubMed:感官 Organoleptics, 功能性 functional, 以及乳清黄油与其他黄油的分析比较。 and analytical comparisons of whey butter with other butters. |
| 已发布 PubMed:由蛋白质组成变化引起的复数粘度影响调味搅拌酸奶的香气释放。 Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt. |
| 已发布 PubMed:使用固定在水果片上的干酪乳杆菌细胞生产益生菌奶酪。 Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. |
| 已发布 PubMed:奶酪的重大技术进步和趋势。 Major technological advances and trends in cheese. |
| 已发布 PubMed:酪乳的成分和功能特性 Compositional and functional properties of buttermilk: 甜蜜之间的比较 a comparison between sweet, sour, 和乳清酪乳。 and whey buttermilk. |
| 已发布 PubMed:浓缩甜奶油酪乳对生产的影响 Influence of condensed sweet cream buttermilk on the manufacture, 让 yield, 和比萨饼的功能 and functionality of pizza cheese. |
| 已发布 PubMed:干燥乳清蛋白浓缩物的特征和分离风味。 Characterization of dried whey protein concentrate and isolate flavor. |
| 已发布 PubMed:发酵剂对发酵乳清和发酵乳产生的乳清的风味和顶空挥发性特征的影响。 Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk. |
| 已发布 PubMed:不同类型乳清的感官特性和相关的挥发性风味复合物特征 Sensory characteristics and related volatile flavor compound profiles of different types of whey. |
| 已发布 PubMed:在拉克雷特奶酪中添加弗氏丙酸杆菌会引起生化变化并增强风味。 The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development. |
| 已发布 PubMed:甜乳清粉中的芳香化合物。 Aroma compounds in sweet whey powder. |
| 已发布 PubMed:短时沟通 Short communication: 利用率 utilization of sheep's 牛奶 milk 起司 cheese whey in the 制造 manufacture of an 烷基酚 alkylphenol flavor 浓缩 concentrate. |
| 已发布 PubMed:新型设备，可以模拟液体和半液体食品系统中咽部的吞咽和体内香气释放。 New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems. |
| 已发布 PubMed:气相色谱法测定成熟鳕鱼子的风味 Flavor characterization of ripened cod roe by gas chromatography, 感官分析 sensory analysis, 和电子鼻。 and electronic nose. |
| 已发布 PubMed:加工奶酪成分的抗肉毒活性。 Antibotulinal activity of process cheese ingredients. |
| 已发布 PubMed:地中海牛奶和奶制品。 Mediterranean milk and milk products. |
| 已发布 PubMed:乳球菌发酵剂培养物对液态乳清氧化稳定性的影响。 The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey. |
| 已发布 PubMed:对使用天然乳清培养物和瑞士乳杆菌的精选菌株生产的雷吉亚尼托阿根廷奶酪进行蛋白水解。 Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus. |
| 已发布 PubMed:乳清蛋白对体内醛释放的影响 Effect of whey protein on the in vivo release of aldehydes. |
| 已发布 PubMed:用均质牛奶制成的低脂chanco奶酪的成熟度研究。 [Maturation study of low fat Chanco cheese made with homogenized milk]. |
| 已发布 PubMed:确定商业生产的切达干酪乳清中的风味和风味变化。 Determining flavor and flavor variability in commercially produced liquid cheddar whey. |
| 已发布 PubMed:乳清蛋白凝胶的风味释放和感知 Flavor release and perception of flavored whey protein gels: 感知是由质地而不是释放决定的。 perception is determined by texture rather than by release. |
| 已发布 PubMed: 危险分析法测定袋装酸奶中袋装过滤法生产的浓缩酸奶（拉伯 labneh）的货架期。 |
| 已发布 PubMed:食物过敏儿童的父母对商业食品成分标签的解释。 Interpretation of commercial food ingredient labels by parents of food-allergic children. |
| 已发布 PubMed:凝乳酶凝结时间对成分的影响 Effect of rennet coagulation time on composition, 让 yield, 和低脂切达干酪的质量。 and quality of reduced-fat cheddar cheese. |
| 已发布 PubMed:牛奶脂肪的作用 Effect of milk fat, 可可脂 cocoa butter, 和乳清蛋白脂肪替代品对低脂和脱脂巧克力冰淇淋的感官特性。 and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. |
| 已发布 PubMed:沙拉酱释放出的风味 Flavor release from salad dressings: 与结构有关的感觉和物理化学方法。 sensory and physicochemical approaches in relation with the structure. |
| 已发布 PubMed:在乳清上生长的马克斯克鲁维酵母生产生物成分 Production of bioingredients from Kluyveromyces marxianus grown on whey: 替代。 an alternative. |
| 已发布 PubMed:含有乳脂或脂肪替代品的冰淇淋的感官和物理特性。 Sensory and physical properties of ice creams containing milk fat or fat replacers. |
| 已发布 PubMed:化学的 Chemical, 物理 physical, 蛋白质螯合的铁或氯化铁强化的马苏里拉奶酪的感官特性。 and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride. |
| 已发布 PubMed:牛奶蛋白和乳制品风味化合物之间相互作用的综述。 A review of the interactions between milk proteins and dairy flavor compounds. |
| 已发布 PubMed:乳清蛋白浓缩物配制的低脂碎牛肉馅饼的风味和质地特征。 Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. |
| 已发布 PubMed:苯甲醛 Benzaldehyde, 柠檬醛 citral, 和酪蛋白和乳清蛋白存在下的d-柠檬烯风味感知。 and d-limonene flavor perception in the presence of casein and whey proteins. |
| 已发布 PubMed:用高牛奶蛋白粉生产脱脂酸奶。 Manufacture of nonfat yogurt from a high milk protein powder. |
| 已发布 PubMed:奶酪制造和成熟期间的糖酵解及相关反应。 Glycolysis and related reactions during cheese manufacture and ripening. |
| 已发布 PubMed:用干酪乳清中的蛋白质强化汽水。 Fortification of soft drinks with protein from cottage cheese whey. |
| 已发布 PubMed:荧光假单胞菌p26的热稳定蛋白酶的表征。 Characterization of a heat-stable protease of Pseudomonas fluorescens P26. |
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