中国奶牛Issue(3)：27-33,7.DOI:10.19305/j.cnki.11-3009/s.2026.03.007
水牛奶营养物质及其风味特征的研究现状
Current Research Status on the Nutritional Components and Flavor Characteristics of Buffalo Milk
摘要
Abstract
As the second largest source of dairy products in the world,global production of buffalo milk continues to grow,with China being the major producer.Understanding the nutritional components and flavor characteristics of buffalo milk is of great significance for the development,production,and promotion of buffalo milk products.This paper reviews the research related to buffalo milk's nutrient composition,function properties,and flavor characteristics.关键词
水牛奶/营养成分/生物活性物质/风味特点Key words
Buffalo milk/Nutritional composition/Functional active substances/Flavor分类
轻工纺织引用本文复制引用
李诗佳,王鹏杰,康晓静,刘洋,成高民,陈翰..水牛奶营养物质及其风味特征的研究现状[J].中国奶牛,2026,(3):27-33,7.基金项目
"十四五"国家重点研发计划"奶水牛产业高产高效关键技术与集成示范"(2024YFD1301305). （2024YFD1301305）
