Changes in Maillard reaction products, volatile substances and active proteins of goat milk under different heat treatments
Yinping Guo, Hongjuan Li, Xiaoxuan Zhao, Yumeng Zhang, Xiaoyang Pang, Ning Xie, Yunna Wang, Jinghua Yu, Jiaping Lv, Shuwen Zhang, Shuwen Zhang
Topics & Concepts
Maillard reactionChemistryFood scienceLactoferrinBiochemistryAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods