机译:Evaluation of Fructo-, Inulin-, and Galacto-Oligosaccharides on the Maillard Reaction Products in Model Systems with Whey Protein
Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata 956-8603, Japan;
Maillard reaction; oligosaccharides; α-dicarbonyl compounds; advanced glycation end products;