Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction
WANG Xin, YU Jinghua, ZHAO Tingting, LIU Xiaohui
FOOD SCIENCE . 2025, (2): 308 -316 .  DOI: 10.7506/spkx1002-6630-20240618-122