Utility of some indicators related to the Maillard browning reaction during processing of infant formulas

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1265-1270

  Contreras Calderón, José ^a   Guerra Hernández, Eduardo ^a   García Villanova, Belén ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Available lysine; Furosine; Infant formula processing; Non enzymatic browning

Indexed keywords

EID: 60249088797     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.004     Document Type: Article

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