Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics.

Food Chem X · 2024 · PMC11665379 · PMID 39717402

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a decreasing trendno p-value reported

fluorescens to UHT milk, stored at 25 °C, showing a decreasing trend in the absolute value of the potential of the samples, which is similar to the results of this study. 3.6.

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