Article Versions Notes

Pan Y, Zhang L, Fu X, Li X, Liu L, Wang X, Zhang J, Zhou W. Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk. Foods. 2025; 14(3):375. https://doi.org/10.3390/foods14030375

Pan, Yue, Lei Zhang, Xuanfei Fu, Xiaodong Li, Lu Liu, Xuezhen Wang, Jinfeng Zhang, and Wenli Zhou. 2025. "Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk" Foods 14, no. 3: 375. https://doi.org/10.3390/foods14030375

Pan, Y., Zhang, L., Fu, X., Li, X., Liu, L., Wang, X., Zhang, J., & Zhou, W. (2025). Addition of Phospholipids Improved the Physical Stability and Fat Globule Structure of Processed Milk. Foods, 14(3), 375. https://doi.org/10.3390/foods14030375