Effects of thermal processing and high-pressure homogenization treatment on the structural composition and biological properties of goat milk oligosaccharides
Fuente:
Food Research International
Publication date: 1 March 2026Source: Food Research International, Volume 227Author(s): Fan Zhang, Lichen Zhang, Wuqiang Nan, Shuaijie Ye, Wenna Ma, Xin Lü, Xin Wang