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Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation

Yuri Nomi1, Takuma Anazawa1, Kazumi Shinzawa1

  • 1Faculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, Niigata 956-8603, Japan.

Journal of Agricultural and Food Chemistry
|December 20, 2024
PubMed

Keywords:
Maillard reactioncaramelizationdairy productlactoseα-dicarbonyl compounds

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