The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods

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Title
The rehabilitation of raw and brown butters by the measurement of two of the major Maillard products, Nε-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 177, Issue -, Pages 361-368
Publisher
Elsevier BV
Online
2015-01-10
DOI
10.1016/j.foodchem.2015.01.011

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