Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

M Li, M Shen, J Lu, J Yang, Y Huang, L Liu… - Food research …, 2022 - Elsevier
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and
advanced glycation end products (AGEs) could be formed during the thermal processing of …
被引用次数：52 相关文章

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

M Li, M Shen, J Lu, J Yang, Y Huang… - Food research …, 2022 - pubmed.ncbi.nlm.nih.gov
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and
advanced glycation end products (AGEs) could be formed during the thermal processing of …

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies.

M Li, M Shen, J Lu, J Yang, Y Huang, L Liu… - Food Research …, 2021 - europepmc.org
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and
advanced glycation end products (AGEs) could be formed during the thermal processing of …

Maillard reaction harmful products in dairy products: formation, occurrence, analysis, and mitigation strategies.

M Li, M Shen, J Lu, J Yang, Y Huang, L Liu, H Fan… - 2022 - cabidigitallibrary.org
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and
advanced glycation end products (AGEs) could be formed during the thermal processing of …

[引用][C] Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

M Li, M Shen, J Lu, J Yang, Y Huang, L Liu, H Fan… - 2022