Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 65 |
| Issue number | 48 |
| Pages (from-to) | 10550-10561 |
| Number of pages | 12 |
| ISSN | 0021-8561 |
| DOIs | |
| Publication status | Published - 2017 |
- Maillard reaction, lactose-hydrolyzed milk, UHT, green tea extract, epigallocatechin gallate, storage stability, shelf life, Strecker aldehydes, flavor, alpha-dicarbonyls, protein-polyphenol binding
Research areas
ID: 188478843