Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number48
Pages (from-to)10550-10561
Number of pages12
Publication statusPublished - 2017

    Research areas

  • Maillard reaction, lactose-hydrolyzed milk, UHT, green tea extract, epigallocatechin gallate, storage stability, shelf life, Strecker aldehydes, flavor, alpha-dicarbonyls, protein-polyphenol binding

ID: 188478843