Deterioration of protein fraction by Maillard reaction in dietetic milks

Journal of Dairy Research

Volumn 66, Issue 2, 1999, Pages 237-243

  Evangelisti, Filippo ^a   Calcagno, Claudio ^a   Nardi, Simonetta ^b   Zunin, Paola ^a  

^a UNIVERSITY OF GENOA   (Italy)

^b Ist Sperimentale Cerealicoltura   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID ANALYSIS; DETERMINATION OF CONTENT; DIETETIC MILK; FOOD ANALYSIS; FOULING CONTROL; FUROSINE; GLYCATION; LYSINE; PROTEIN ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD, FORMULATED; LACTOSE; LYSINE; MAILLARD REACTION; MILK; MILK PROTEINS;

EID: 0033135733     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029999003453     Document Type: Article

References (17)

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