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

Published: 28-01-2019| Version 1 | DOI: 10.17632/8xy939vjzb.1
Contributors:
Ying Ma,
Olayemi Dudu,
Qingxi Ren,
Lin Li

Description

PLM image of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after storage for 0, 24, 48 and 72 hrs, respectively (F-I). The white arrows mark the damaged areas on the MFGs. Magnification 560×, inserted image magnification 840×.

Files