Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine-Reference-Cited by-同舟云学术

Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine

Published:1991-08 Issue:2 Volume:193 Page:119-122
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Henle Thomas,Walter Heike,Klostermeyer Henning

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01193359.pdf

Reference18 articles.

1. Mauron J (1981) Prog Food Sci Nutr 5:5?35

2. Ledl F, Schleicher E (1990) Angew Chem Int Ed Engl 29:565?594

3. Finot PA, Deutsch R, Bujard E (1981) Prog Food Sci Nutr 5:345?355

4. Hurrell RF, Carpenter KJ (1981) Prog Food Sci Nutr 5:159?176

5. Erbersdobler HF, Anderson TR (1983) In: Waller GR, Feather MS (eds) The Maillard reaction in foods and nutrition. ACS Symposium Series 215, Washington, pp 419?427

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