Effect of milk fat and its main fatty acids on oxidation and glycation level of milk
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05658-z.pdf
Reference35 articles.
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4. Han L, Li L, Li B, Zhao D, Li Y, Xu Z, Liu G (2013b) Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation. Food Chem Toxicol 60:536–541. https://doi.org/10.1016/j.fct.2013.07.081
5. Haruna IL, Li Y, Ekegbu UJ, Amirpour-Najafabadi H, Zhou H, Hickford JGH (2020) Associations between the bovine myostatin gene and milk fatty acid composition in New Zealand Holstein-Friesian x Jersey-cross cows. Animals (basel) 10(9):1447. https://doi.org/10.3390/ani10091447
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