摘要
牛奶是一种复杂生物体系,脂肪酸含量丰富,易发生氧化酸败。本文对影响乳脂酸败的氧化和抗氧化因素进行简要概述,以期引起对提高奶及奶制品品质和延长贮存期研究的重视。
Milk is a complex biological system, which is rich in fatty acids and prone to get lipid oxidation. Influential factors of oxidizing and anti-oxidizing in milk fat are summarized in the paper. More attention should be paid to study on the investigation of improving the quality and prolonging storage period of milk and milk products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期443-446,共4页
Food Science
基金
“十一五”国家奶业科技支撑计划项目(2006BAD12B08
2006BAD04A03)
关键词
乳脂肪
氧化
影响因素
milk fat
oxidation
influential factors
