Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk
ZHANG Xiaomei , TONG Lingjun , PAN Minghui , AI Nasi , WANG Jing , SUN Baoguo
FOOD SCIENCE . 2017, (10): 173 -177 .  DOI: 10.7506/spkx1002-6630-201710029