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 |
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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