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Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey

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Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. / Nielsen, Søren Drud-Heydary; Knudsen, Lotte Juul; Bækgaard, Line Thunæs et al.

I: Foods, Bind 11, Nr. 7, 897, 22.03.2022.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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Bibtex

@article{ea6312aed885486e95b52b33964a2cd6,
title = "Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey",
author = "Nielsen, {S{\o}ren Drud-Heydary} and Knudsen, {Lotte Juul} and B{\ae}kgaard, {Line Thun{\ae}s} and Valentin Rauh and Larsen, {Lotte Bach}",
year = "2022",
month = mar,
day = "22",
doi = "10.3390/foods11070897",
language = "English",
volume = "11",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "7",

}

RIS

TY - JOUR

T1 - Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey

AU - Nielsen, Søren Drud-Heydary

AU - Knudsen, Lotte Juul

AU - Bækgaard, Line Thunæs

AU - Rauh, Valentin

AU - Larsen, Lotte Bach

PY - 2022/3/22

Y1 - 2022/3/22

U2 - 10.3390/foods11070897

DO - 10.3390/foods11070897

M3 - Journal article

C2 - 35406984

VL - 11

JO - Foods

JF - Foods

SN - 2304-8158

IS - 7

M1 - 897

ER -