Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies

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Title
Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies
Authors
Keywords
Milk, Maillard reaction, Heating, Lactosylation, Advanced-glycation end-products, Oxidation
Journal
FOOD CHEMISTRY
Volume 219, Issue -, Pages 477-489
Publisher
Elsevier BV
Online
2016-10-01
DOI
10.1016/j.foodchem.2016.09.165

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