Discrimination of reconstituted milk in China market using the content ratio of lactulose to furosine as a marker determined by LC-MS/MS-Reference-Cited by-同舟云学术

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Discrimination of reconstituted milk in China market using the content ratio of lactulose to furosine as a marker determined by LC-MS/MS

Published:2020-01 Issue: Volume:117 Page:108648
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Hongting,Huang Riming,Zeng Guangfeng,Xu Zhenlin,Sun Yuanming,Lei Hongtao,Sheng Yudong,Wang Haiming,Xu Baojun^ORCID,Wei Xiaoqun

Funder

National Key Research and Development Program of China, China

Guangzhou Planned Program in Science and Technology, China

Guangdong Provincial Department of Agriculture, China

Science and Technology Planning Project in Key Areas of Guangdong Province, China

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Rapid determination of lactulose in milk using Seliwanoff's reaction;Amine;Analytical Letters,2000

2. Determination of furosine in food products by capillary zone electrophoresis-tandem mass spectrometry;Bignardi;Electrophoresis,2012

3. Determination of lactulose and furosine formation in heated milk as a milk quality indicator;Cho;Korean Journal for Food Science of Animal Resources,2012

4. Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates;Corzo-Martínez;Food Chemistry,2014

5. Fast method to determine furosine in breakfast cereals by capillary zone electrophoresis;Delgado-Andrade;European Food Research and Technology,2005

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