Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number5
Pages (from-to)1805-1811
Number of pages7
ISSN0021-8561
DOIs
Publication statusPublished - 2005

ID: 7949349