Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage

Published: 28 January 2019| Version 1 | DOI: 10.17632/2z8p5mk7yx.1
Contributors:
Ying Ma,
Olayemi Dudu,
Qingxi Ren,
Lin Li

Description

Thermal properties of MFGs at different storage time investigated using DSC. Crystallization curves of PM (A); melting curves of PM (B); Crystallization curves of HPM (C); melting curves of HPM (D).

Files