RP-HPLC determination of Furosine in fermented milk of different brands retailed in China
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Peertechz Publications Private Limited
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https://www.peertechzpublications.com/articles/IJASFT-5-144.pdf
Reference39 articles.
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2. 2. Kulmyrzaev A, Dufour E (2002) Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy. Lait 82: 725-735. Link: http://bit.ly/2Tpxb1e
3. 3. Boitz LI, Mayer HK (2015) Evaluation of furosine, lactulose and acid-soluble β-lactoglobulin as time-temperature integrators for whipping cream samples at retail in Austria. International Dairy Journal 50: 24-31. Link: http://bit.ly/2MTCGUC
4. 4. Deeth HC, Lewis MJ (2017) High temperature processing of milk and milk products. John Wiley & Sons. Link: http://bit.ly/2ZUEQY3
5. 5. Schmidt A, Boitz LI, Mayer HK (2017) A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk. Journal of Food Composition and Analysis, 56: 104-109. Link: http://bit.ly/2MVXFq3
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