The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry-Reference-Cited by-同舟云学术

The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry

Published:2020-05 Issue: Volume:313 Page:125930
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cui Yuying,Shi Xiaomei,Tang Yan,Xie Yunfeng,Du Zhenxia^ORCID

Funder

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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4. Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography;Chávez-Servín;Journal of Chromatography A,2005

5. Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet;Chávez-Servín;Food Chemistry,2015

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