Development of quantitation method for glycated aminophospholipids at the molecular species level in powdered milk and powdered buttermilk
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DOI: 10.1038/s41598-018-27010-2
Abstract: The Maillard reaction is a nonenzymatic glycation reaction between a reducing sugar and a free amino group, known to naturally occur during heat processing of food. In this study, we especially focused on phosphatidylethanolamine (PE)-linked… read more here.
Keywords: milk; mode; development quantitation; powdered milk ... See more keywords