A comparative analysis of the effects of typical organic acids from fruit juice on modified milk: milk-clotting properties, dairy colloid system characteristics, and sensory quality
Fuente:
Food Chemistry
Publication date: 15 June 2026Source: Food Chemistry, Volume 514Author(s): Shuxuan Wang, Jingtong Xiong, Feng Qiao, Jiage Wang, Ruoxi Tan, Yitong Hou, Siru Wang, Yujie Zhang, Marat Muratkhan, Manshun Liu, Xin Lü, Xin Wang