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Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Mingyu Li1, Mingyue Shen1, Jingnan Lu1

  • 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.

Food Research International (Ottawa, Ont.)
|January 4, 2022
PubMed

Keywords:
Advanced glycation end productsDairy productsFurfuralsFurosineMaillard reaction

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