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

Research output: Contribution to journalJournal articleResearchpeer-review

Therese Jansson, Valentin Rauh, Bente P. Danielsen, Mahesha M. Poojary, Sandra S. Waehrens, Wender L. P. Bredie, John Sørensen, Mikael A. Petersen, Colin A. Ray, Marianne N. Lund

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