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Items: 2

1.

Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.

Zhang W, Ray C, Poojary MM, Jansson T, Olsen K, Lund MN.

J Agric Food Chem. 2019 Jan 23;67(3):875-886. doi: 10.1021/acs.jafc.8b05565. Epub 2019 Jan 8.

PMID:
30582810
2.

Evaluation of the furosine and homoarginine methods for determining reactive lysine in rumen-undegraded protein.

Boucher SE, Pedersen C, Stein HH, Schwab CG.

J Dairy Sci. 2009 Aug;92(8):3951-8. doi: 10.3168/jds.2008-1993.

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