Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

Marta Corzo-Martínez, Antonia Montilla, Roberto Megías-Pérez, Agustín Olano, F. Javier Moreno, Mar Villamiel
  • Food Chemistry, August 2014, Elsevier
  • DOI: 10.1016/j.foodchem.2014.01.072

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: F. Javier Moreno