Foods (Basel, Switzerland)
Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.
Hong Lan, Jinjing Xu, Xiaolong Lu, Xinyue Hu, Liteng Peng, Qingyou Liu, Fei Ye, Hao Qi
Published: 202610.3390/foods15020351
Abstract
Dairy products contain complex types and contents of proteins, lipids, and lactose. The Maillard reaction (MR) occurs between proteins and reducing sugars during the processing and storage of dairy products. Maillard reaction products (MRPs) have gar…
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