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Influence of seasonal variation and processing on protein glycation and oxidation in regular and hay milk

Michele Wölk1, Sanja Milkovska-Stamenova1, Theres Schröter2

  • 1Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany; Center for Biotechnology and Biomedicine, Universität Leipzig, Deutscher Platz 5, 04103 Leipzig, Germany.

Food Chemistry
|August 16, 2020
PubMed

Keywords:
Hay milkMaillard reactionOxidationSeasonal variationThermal processing

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