Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine

International Journal of Dairy Technology

Volumn 68, Issue 4, 2015, Pages 486-494

  Rauh, Valentin M ^a,b   Johansen, Lene B ^a   Bakman, Mette ^a   Ipsen, Richard ^c   Paulsson, Marie ^d   Larsen, Lotte B ^b   Hammershøj, Marianne ^b  

^a Arla Foods   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d LUND UNIVERSITY   (Sweden)

Author keywords

Maillard reaction; Proteins; UHT milk

Indexed keywords

EID: 84943626264     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12265     Document Type: Article

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