High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk

Journal of Chromatography A

Volumn 881, Issue 1-2, 2000, Pages 599-606

  Ferrer, E ^a   Alegria A ^a   Courtois, G ^a   Farre R ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Food analysis; Furfurals; Furosine; Milk

Indexed keywords

FURFURAL;

ANALYTIC METHOD; ARTICLE; CHEMICAL STRUCTURE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; MEASUREMENT; MILK; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HEAT; MAILLARD REACTION; MILK; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0034625613     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(00)00218-1     Document Type: Article

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