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Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product
Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina. Color is a critical quality parameter that strongly...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891786/ https://www.ncbi.nlm.nih.gov/pubmed/31744182 http://dx.doi.org/10.3390/molecules24224163 |