Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk
WANG Yan-fang1， YANG Rui-jin2,*，ZHAO Wei1，LIANG Qi1
FOOD SCIENCE . 2009, (11): 43 -46 .  DOI: 10.7506/spkx1002-6630-200911008