Journals
Books
Conferences
EDPS Account
Login
All issues
Special issues
Le Lait
About
Search
Menu
All issues
About the journal
Aims and scope
Copyright transfer
Reader services
Advanced Search
All issues
Volume 89 / No 3-4 (May-August 2009)
Dairy Sci. Technol., 89 3-4 (2009) 349-362
Full HTML
All issues
About the journal
Aims and scope
Copyright transfer
Reader services
Free Access
Figure 1.
Simplified diagram of Maillard reaction in IF.
Download original image
Homepage
Table of Contents
Previous article
Next article
Article contents
Abstract
Full HTML
PDF (574.3 KB)
References
Services
Same authors
-
Google Scholar
-
EDP Sciences database
-
PubMed
Recommend this article
Send to my Kindle
Download citation
Related Articles
Addition of lactose and vitamin C to growth milk reduces the nutritional quality of proteins
Lait 79, 595-606 (1999)
Influence of protein standardization and UHT heating on the furosine value and freezing point of milk
Lait 77, 297-305 (1997)
RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria
Dairy Sci. Technol. 90 (2010) 413–428
Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy
Lait 82, 725-735 (2002)
Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk
Lait 82, 629-634 (2002)
More
Bookmarking
Mendeley
Reader's services
Email-alert