Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products-Reference-Cited by-同舟云学术

Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products

Published:2023-10 Issue:10 Volume:106 Page:6731-6740
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Li Hongbo^ORCID,Zhang Yuanyuan^ORCID,Jiang Yuelu^ORCID,Li Jia Xin^ORCID,Li Chen^ORCID,Zhao Yang^ORCID,Li Chunshuang^ORCID,Jie Ren Qing Duo^ORCID,Zulewska Justyna^ORCID,Li Hongjuan^ORCID,Yu Jinghua^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

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5. Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols;Cömert;Eur. Food Res. Technol.,2017

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