Characteristics and antioxidant activity of Maillard reaction products from α-lactalbumin and 2′-fucosyllactose
Yaqi Tu, Yan Xu, Fazheng Ren, Hao Zhang
Topics & Concepts
Maillard reactionChemistryAntioxidantDPPHFood scienceOligosaccharideLactalbuminWhey proteinChromatographyBiochemistryAdvanced Glycation End Products researchInfant Nutrition and HealthDiet, Metabolism, and Disease