Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry

European Food Research and Technology

Volumn 222, Issue 3-4, 2006, Pages 467-471

  Steffan, W ^a   Balzer, H H ^a   Lippert, F ^c,d   Sambor, B C ^b   Bradbury, A G W ^a   Henle, T ^c  

^a Kraft Foods R and D Inc   (Germany)

^b Kraft Foods Inc   (United States)

^c DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

^d GLAXOSMITHKLINE   (United Kingdom)

Author keywords

Capillary electrophoresis; Casein lactosylation; Lactose; Maillard products; Processed cheese

Indexed keywords

EID: 32244437435     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-0177-9     Document Type: Article

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