Free Maillard reaction products in milk reflect nutritional intake of glycated proteins and can be used to distinguish “organic” and “conventionally” produced milk
Schwarzenbolz, Uwe, Hofmann, Thomas, Sparmann, Nina, Henle, ThomasLanguage:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.6b01375
Date:
May, 2016
File:
PDF, 857 KB
english, 2016