The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry

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Title
The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry
Authors
Keywords
GC–MS/MS, Furfural compounds, QuEChERS, Heat treatment, Fermentation, Dairy products
Journal
FOOD CHEMISTRY
Volume 313, Issue -, Pages 125930
Publisher
Elsevier BV
Online
2019-12-19
DOI
10.1016/j.foodchem.2019.125930

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