English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Taisuke Suzuki, Masayuki Akiyama, Hiroaki Matsui, Yasumichi Mizota, Masahiro Sumi and Keiji Iwatsuki 1 Food Research & Development Institute, Morinaga Milk Industry Co., Ltd., 5-1-83, Higashihara, Zama, Kanagawa 252-8583 2 TokyoPlant, Morinaga Milk Industry Co., Ltd., 1-29-1, Okudo, Katsushika Ward, Tokyo 124-8577 3 Analytical Research Center, Morinaga Milk Industry Co., Ltd., 5-1-83, Higashihara, Zama, Kanagawa 252-8583 4 Morinaga Milk Industry Co., Ltd., 5-1-83, Higashihara, Zama, Kanagawa 252-8583

nihon shokuhin kagaku kougakkaishi/nippon shokuhin kagaku kōgaku kaishi

Changes in Physicochemical Properties and Sensory Characteristics of UHT Milk Pasteurized by Indirect and Direct Heating Methods during Storage at 10°C