High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products
| Autor: | Marousez, Lucie a, Sprenger, Norbert b, De Lamballerie, Marie c, Jaramillo-Ortiz, Sarahi d, Tran, Léa a, Micours, Edwina a, Gottrand, Frédéric a, e, Howsam, Michael d, Tessier, Frederic J. d, Ley, Delphine a, e, Lesage, Jean a, ∗ |
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| Zdroj: | In Clinical Nutrition January 2022 41(1):1-8 |
| Databáze: | ScienceDirect |
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