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

Published: 28-01-2019| Version 1 | DOI: 10.17632/w4x8rz933p.1
Contributors:
Ying Ma,
Olayemi Dudu,
Qingxi Ren,
Lin Li

Description

Particle-size distributions of milk fat globules during storage. RM: raw milk; PM: pasteurised milk; HPM: Homogenised and pasteurised milk. D[4,3] : the volumic average diameter. *p<0.05.

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