Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas-Reference-Cited by-同舟云学术

Effects of Thermal Processing and Storage on Available Lysine and Furfural Compounds Contents of Infant Formulas

Published:2000-04-19 Issue:5 Volume:48 Page:1817-1822
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ferrer Emilia¹,Alegría Amparo¹,Farré Rosaura¹,Abellán Pedro¹,Romero Fernando¹

Affiliation:

1. Nutrition and Food Chemistry, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain, and Hero España S.A., Departamento de Calidad y Desarrollo, Avda. Murcia, Alcantarilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991197l

Reference27 articles.

1. Determination of Free and Total Furfural Compounds in Infant Milk Formulas by High-Performance Liquid Chromatography

2. Changes in Furfural Compounds during Storage of Infant Milks

3. Nutritional aspects of food proteins in relation to technology

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