A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions
This study examined different indicators of each stage of Maillard reaction under adverse storage conditions in a system with whey proteins and lactose or glucose. The analysis of lysine loss by the o-phthaldialdehyde method can be considered a good indicator of the early stage, showing considerable...
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| Autores principales: | , , |
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2017
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v215_n_p410_Leiva http://hdl.handle.net/20.500.12110/paper_03088146_v215_n_p410_Leiva |
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