Related Experiment Video

Updated: May 23, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Impact of ingredient composition and micronutrient interactions on Maillard reaction product in ready-to-feed liquid

Xiaoxiao Wei1, Lulu Zhu1, Jiaxin Zhang1

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

Food Research International (Ottawa, Ont.)
|May 22, 2026
PubMed

Keywords:
Advanced glycation end-productsIngredient compositionLipid oxidationMaillard reactionReady-to-feed liquid formula

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