Effect of UV-C light irradiation on the structure and microbiological quality of whey from bovine milk.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
Whey from bovine milk has mainly B-lactoglobulin (B-L) and α-lactoalbumin (α-L) proteins in its composition, being a food with elevated nutritional value.
Palabras clave
Irradiation, Microbiology, Proteins, Digestibility