Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number18
Pages (from-to)7082-7090
Number of pages9
Publication statusPublished - 2005

    Research areas

  • Former LIFE faculty - Whole milk powder, lactose crystallization, lipid oxidation, Maillard reactions, nonenzymatic browning, ESR spectroscopy, furosine, HMF, radicals

ID: 7959041