Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions.
Autor: | Li, Yong1,2 liyong@zuaa.zju.edu.cn, Jia, Xiaodi1,2, Wang, Zhaojun1,2, He, Zhiyong1,2, Zeng, Maomao1,2 mmzeng@jiangnan.edu.cn, Chen, Jie1,2,3 chenjie@jiangnan.edu.cn |
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Zdroj: | Journal of Food Science (John Wiley & Sons, Inc.). Jan2022, Vol. 87 Issue 1, p193-205. 13p. |
Databáze: | Academic Search Ultimate |
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