Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk
Yumeng Zhang, Shengnan Yi, Jing Lu, Xiaoyang Pang, Xiaoxi Xu, Jiaping Lv, Shuwen Zhang
Topics & Concepts
Maillard reactionGlycationChemistryFood scienceAmadori rearrangementLactuloseChromatographyBiochemistryReceptorAdvanced Glycation End Products researchBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides