Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

Published 2019 View Full Article

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Title
Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 84, Issue -, Pages 103308
Publisher
Elsevier BV
Online
2019-09-07
DOI
10.1016/j.jfca.2019.103308

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