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Volatile Compounds, Fatty Acid Profile, and Technological Properties of A1 and A2 Bovine Milk: Effect of Pasteurization Method.

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Title: Volatile Compounds, Fatty Acid Profile, and Technological Properties of A1 and A2 Bovine Milk: Effect of Pasteurization Method.
Authors: Żbik, Klara1, ewelina_pogorzelska@sggw.edu.pl, Pogorzelska-Nowicka, Ewelina1, Górska-Horczyczak, Elżbieta1, Zalewska, Magdalena1, Wierzbicka, Agnieszka1
Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 12, p6125, 23p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 194910333
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PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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        Value: 10.3390/app16126125
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      – Code: eng
        Text: English
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        PageCount: 23
        StartPage: 6125
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      – TitleFull: Volatile Compounds, Fatty Acid Profile, and Technological Properties of A1 and A2 Bovine Milk: Effect of Pasteurization Method.
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            NameFull: Pogorzelska-Nowicka, Ewelina
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              M: 06
              Text: Jun2026
              Type: published
              Y: 2026
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              Value: 12
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