Nielsen, S.D.; Knudsen, L.J.; Bækgaard, L.T.; Rauh, V.; Larsen, L.B.
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. Foods 2022, 11, 897.
https://doi.org/10.3390/foods11070897
AMA Style
Nielsen SD, Knudsen LJ, Bækgaard LT, Rauh V, Larsen LB.
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. Foods. 2022; 11(7):897.
https://doi.org/10.3390/foods11070897
Chicago/Turabian Style
Nielsen, Søren D., Lotte J. Knudsen, Line T. Bækgaard, Valentin Rauh, and Lotte B. Larsen.
2022. "Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey" Foods 11, no. 7: 897.
https://doi.org/10.3390/foods11070897
APA Style
Nielsen, S. D., Knudsen, L. J., Bækgaard, L. T., Rauh, V., & Larsen, L. B.
(2022). Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey. Foods, 11(7), 897.
https://doi.org/10.3390/foods11070897