Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk
Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk...
| Үндсэн зохиолчид: | , , , |
|---|---|
| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
MDPI AG
2020-11-01
|
| Цуврал: | Antioxidants |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.mdpi.com/2076-3921/9/11/1169 |