Cross-links in lactose-hydrolyzed UHT milk
Published: 1 October 2024| Version 1 | DOI: 10.17632/8szt4927r7.1
Contributors:
Lotte Juul Knudsen, Valentin Rauh, , Peter Dekker, Daniel Otzen, , Søren D-H. NielsenDescription
Supplementary information to the research article "Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage".
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Institutions
Aarhus Universitet
Categories
Mass Spectrometry, Milk, Protein Aggregation, Chemical Cross-Linking, Field Flow Fractionation, Maillard Reaction