Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk
Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2020-11-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |