Editorial: Milk and dairy products: Linking the chemistry, structure, processing, and food properties

Mutamed Ayyash; Gang Chen; Afaf Kamal-Eldin

doi:10.3389/fnut.2022.1103710

Editorial: Milk and dairy products: Linking the chemistry, structure, processing, and food properties

Research output: Contribution to journal › Editorial › peer-review

Original language	English
Article number	1103710
Journal	Frontiers in Nutrition
Volume	9
DOIs	https://doi.org/10.3389/fnut.2022.1103710
Publication status	Published - Dec 6 2022

Keywords

chemistry
dairy products
milk
processing
properties

ASJC Scopus subject areas

Food Science
Endocrinology, Diabetes and Metabolism
Nutrition and Dietetics

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10.3389/fnut.2022.1103710

Cite this

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title = "Editorial: Milk and dairy products: Linking the chemistry, structure, processing, and food properties",

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author = "Mutamed Ayyash and Gang Chen and Afaf Kamal-Eldin",

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language = "English",

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journal = "Frontiers in Nutrition",

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AU - Ayyash, Mutamed

AU - Chen, Gang

AU - Kamal-Eldin, Afaf

PY - 2022/12/6

Y1 - 2022/12/6

KW - chemistry

KW - dairy products

KW - milk

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VL - 9

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

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Editorial: Milk and dairy products: Linking the chemistry, structure, processing, and food properties

Keywords

ASJC Scopus subject areas

Access to Document

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Cite this