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

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http://dx.doi.org/10.1016/j.foodchem.2014.01.072

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