Natural Acidity
Natural Acidity is the inherent acidity of fresh milk attributed to the presence of native acidic components such as phosphates, citrates, and casein, distinguishing it from acidity arising from microbial fermentation or spoilage.
130
Publications
8.3K
Citations
383
Authors
145
Institutions
Publications per year
2017–2026
9
Variants
Natural Acidity Of Milk
Parents
130
STUDIES OF CALCIUM AND PHOSPHORUS METABOLISM
Walter Bauer, Joseph C. Aub, Fuller Albright · The Journal of Experimental Medicine · 1929 · 382 citations · Full text
Life Sciences, Nutrition, Physiology +17
Fabien Chauchard, Robert P. Cogdill, Sylvie Roussel et al. · Chemometrics and Intelligent Laboratory Systems · 2004 · 371 citations · Full text
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145
Harvard University
Cambridge, United States
8 h-index
8 publications
687 citations
Massachusetts General Hospital
Boston, United States
7 h-index
16 publications
2.7K citations

Umeå University
Umeå, Sweden
4 h-index
8 publications
374 citations

Swedish University of Agricultural Sciences
Uppsala, Sweden
3 h-index
5 publications
247 citations
Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana
Rome, Italy
2 h-index
4 publications
116 citations

University of South Australia
Adelaide, Australia
2 h-index
12 publications
324 citations

Lund University
Lund, Sweden
2 h-index
5 publications
217 citations
Bucknell University
Lewisburg, United States
2 h-index
2 publications
305 citations
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JCI · 8 publications · 687 citations
8
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JDS · 6 publications · 164 citations
6
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JACS · 4 publications · 170 citations
4
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3 publications · 49 citations
3
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3 publications · 107 citations
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