Results 171 to 180 of about 1,802 (205)

Nutrition and edible characteristics, origin traceability and authenticity identification of yak meat and milk: A review

Trends in Food Science and Technology, 2023
Mengjie Qie, Xiaoting Yang
exaly  

Yak cheese

Südasien, Bd. 15 Nr.
openaire   +1 more source

yak

2021
openaire   +1 more source

Identification and characterization of yak α-lactalbumin and β-lactoglobulin

Journal of Dairy Science, 2021
Lifeng Wang, Ying Ma, He Li
exaly  

Yak

2004
Gerald Wiener, Han Jianlin
openaire   +1 more source

Simulated in vitro infant gastrointestinal digestion of yak milk fat globules: A comparison with cow milk fat globules

Food Chemistry, 2020
Jie Luo, Lu Liu, Qingwu Shen
exaly  

Yak Milk

Rohit Das, Buddhiman Tamang
  +6 more sources

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Ultrasonics Sonochemistry, 2021
Zonglin Guo, Xiangzhen Ge, Guoyuan Ma
exaly  

Nutrition of yak milk fat – Focusing on milk fat globule membrane and fatty acids

Journal of Functional Foods, 2021
Qi Liang
exaly  

Changes in volatile flavor of yak meat during oxidation based on multi-omics

Food Chemistry, 2022
Qun Huang, Kai Dong, Qia Wang
exaly