Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk
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Title
Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk
Authors
Keywords
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Journal
INTERNATIONAL DAIRY JOURNAL
Volume 123, Issue -, Pages 105182
Publisher
Elsevier BV
Online
2021-08-12
DOI
10.1016/j.idairyj.2021.105182
References
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Related references
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- The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks
- (2017) A.P. Lee et al. JOURNAL OF DAIRY SCIENCE
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- (2014) N. O'Riordan et al. GLYCOBIOLOGY
- Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk
- (2014) Antonio Dario Troise et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mass spectrometry for the analysis of protein lactosylation in milk products
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- A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk
- (2011) PETER CHR LORENZEN et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria”
- (2010) Helmut K. Mayer et al. Dairy Science & Technology
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