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September 1, 1993Journal of Dairy ScienceOpen Access

Relation Between Proteolysis and Astringent Off-Flavor in Milk

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Authors

VHV.R. HarwalkarAgriculture and Agri-Food CanadaHCH. CholetteRMR.C. McKellarGriffith University

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Cite This Study

Harwalkar et al. (1993) studied this question.

synapsesocial.com/papers/6ab0cd9debcf65f7c9ff6710https://doi.org/10.3168/jds.s0022-0302(93)77587-6
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  1. 1Isolation and partial purification of astringent compounds from ultra-high temperature sterilized milk1989 · 22 citations
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  3. 3Nomenclature of Proteins of Cow's Milk: Fifth Revision1984 · 871 citations