Albalá-Hurtado, S <br/><br/>
Progress of browning reactions during storage of liquid infant milks.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Oct 1999 
 - 4033-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf9813337  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chromatography, High Pressure Liquid<br/>Food Preservation<br/>Furaldehyde--analysis<br/>Humans<br/>Infant<br/>Infant Food--analysis<br/>Lysine--analysis<br/>Maillard Reaction<br/>Milk--chemistry<br/>Sterilization<br/>Temperature<br/>Time Factors