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Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and

Hong Lan1, Jinjing Xu1, Xiaolong Lu1

  • 1Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan 528200, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed

Keywords:
melanoidinsmilknatural antioxidantsreductonesvolatile heterocyclic compounds

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