哺乳动物、牛奶、分子和胶束。
Mammals, milk, molecules, and micelles.
机构信息
School of Food & Nutritional Sciences, University College Cork, Ireland.
出版信息
Annu Rev Food Sci Technol. 2011;2:1-19. doi: 10.1146/annurev-food-072910-094544.
Abstract
After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
摘要
在简要描述了我的家庭背景和学生时代之后，我作为一名乳制品科学家的职业生涯分为三个部分：研究、教学和写作。我的研究活动分为四个领域：奶酪生物化学、乳蛋白的分级和特性描述、牛奶的热稳定性和乳品酶学。最后，我为年轻科学家提供了一些建议。
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