Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
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Title
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
Authors
Keywords
Lactose hydrolysed milk, Maillard browning, Enzymes, Detection techniques, Mitigation strategies
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 107, Issue -, Pages 57-67
Publisher
Elsevier BV
Online
2020-12-05
DOI
10.1016/j.tifs.2020.11.030
References
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