Limitation of Maillard Reactions in Lactose-Reduced UHT...

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Journal of Agricultural and Food Chemistry 2020 / 02

Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides (GOS) during Production

Zhang, Wei, Poojary, Mahesha M., Rauh, Valentin Maximilian, Olsen, Karsten, Lund, Marianne N.
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Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/acs.jafc.9b07824
Date:
February, 2020
File:
PDF, 655 KB
2020
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