A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

标题
A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
作者
关键词
Maillard reaction, Whey proteins, Reactive lysine, Capillary electrophoresis, Hydroxymethylfurfural
出版物
FOOD CHEMISTRY
Volume 215, Issue -, Pages 410-416
出版商
Elsevier BV
发表日期
2016-08-04
DOI
10.1016/j.foodchem.2016.08.003

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