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

Name: Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage
Creator: Ying Ma
Published: 2019-01-28T11:03:07.113Z
Keywords: Particle Size Distribution

Ma, Ying; Dudu, Olayemi; Ren, Qingxi; Li, Lin

doi:10.17632/w4x8rz933p.1

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

Published: 28 January 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.

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

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