Yang, Shuailing; Liu, Guanchen 
; Munk, Daniel M.E. ; Qin, Zihan; Petersen, Mikael A. ; Cardoso, Daniel Rodrigues ; Otte, Jeanette ; Ahrné, Lilia
Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Subjects: PROTEÍNAS DO LEITE, ÁCIDOS GRAXOS, COMPOSTOS VOLÁTEIS, RESSONÂNCIA MAGNÉTICA NUCLEAR
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YANG, Shuailing et al. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, v. 63, p. 102378, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102378. Acesso em: 04 maio 2026.APA
Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, M. A., Cardoso, D. R., et al. (2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, 63, 102378. doi:10.1016/j.ifset.2020.102378NLM
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2026 maio 04 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378Vancouver
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2026 maio 04 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
