Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times
Yong Li, Xiaodi Jia, Zhaojun Wang, Zhiyong He, Maomao Zeng, Jie Chen
Topics & Concepts
Maillard reactionFurfuralChemistryPasteurizationFood scienceHydroxymethylfurfuralFreeze-dryingChromatographyOrganic chemistryCatalysisAdvanced Glycation End Products researchTea Polyphenols and EffectsBiochemical effects in animals