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
Zdroj:	Journal of Food Science (John Wiley & Sons, Inc.). Jan2022, Vol. 87 Issue 1, p193-205. 13p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Plný text