Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk

Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk...

Descripción completa

Detalles Bibliográficos
Autores principales: Wölk, Michele, Schröter, Theres, Hoffmann, Ralf, Milkovska-Stamenova, Sanja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700654/
https://www.ncbi.nlm.nih.gov/pubmed/33238606
http://dx.doi.org/10.3390/antiox9111169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700654/
https://www.ncbi.nlm.nih.gov/pubmed/33238606
http://dx.doi.org/10.3390/antiox9111169

Ejemplares similares