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

出版年份 2017 全文链接

标题

作者

关键词

Milk, Maillard reaction, Heating, Lactosylation, Advanced-glycation end-products, Oxidation

出版物

Volume 219, Issue -, Pages 477-489

出版商

Elsevier BV

发表日期

2016-10-01

DOI

10.1016/j.foodchem.2016.09.165

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