Lotte Bach Larsen

Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional Ultra-High-Temperature (UHT) milk

Publikation: Forskning - peer reviewTidsskriftartikel

OriginalsprogEngelsk
TidsskriftJournal of Agricultural and Food Chemistry
Vol/bind62
Tidsskriftsnummer31
Sider (fra-til)7886–7896
Antal sider11
ISSN0021-8561
DOI
StatusUdgivet - jul. 2014

    Forskningsområder

  • lactose-hydrolyzed milk, aldehydes, heat-induced changes, Maillard reaction, furosine, long-term storage

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