Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number22
Pages (from-to)6350-6358
ISSN0021-8561
DOIs
Publication statusPublished - 2019

    Research areas

  • galacto-oligosaccharides, Maillard reactions, alpha-dicarbonyls, 3-deoxyglucosone, sugar condensation, dairy

ID: 223066750