Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 53 |
| Issue number | 18 |
| Pages (from-to) | 7082-7090 |
| Number of pages | 9 |
| ISSN | 0021-8561 |
| Publication status | Published - 2005 |
- Former LIFE faculty - Whole milk powder, lactose crystallization, lipid oxidation, Maillard reactions, nonenzymatic browning, ESR spectroscopy, furosine, HMF, radicals
Research areas
ID: 7959041