机译:了解储存温度对半脱脂UHT水解 - 乳糖乳品质的影响:对游离氨基酸的释放,挥发物的形成和褐变的洞察力
Fdn Edmund Mach Res & Innovat Ctr Dept Food Qual & Nutr Via E Mach 1 I-38010 San Michele All Adige TN Italy|Univ Naples Federico II Dept Agr & Food Sci Federico II I-80055 Portici NA Italy;
Univ Naples Federico II Dept Agr & Food Sci Federico II I-80055 Portici NA Italy|CNR ISPAAM Prote & Mass Spectrometry Lab I-80055 Portici NA Italy;
Fdn Edmund Mach Res & Innovat Ctr Dept Food Qual & Nutr Via E Mach 1 I-38010 San Michele All Adige TN Italy|Univ Trento Fdn Edmund Mach Ctr Agr Food Environm Via E Mach 1 I-38010 San Michele All Adige TN Italy;
Wageningen Univ Food Qual & Design Grp POB 8129 NL-6700 EV Wageningen Netherlands;
Fdn Edmund Mach Res & Innovat Ctr Dept Food Qual & Nutr Via E Mach 1 I-38010 San Michele All Adige TN Italy|Univ Trento Fdn Edmund Mach Ctr Agr Food Environm Via E Mach 1 I-38010 San Michele All Adige TN Italy;
Univ Naples Federico II Dept Agr & Food Sci Federico II I-80055 Portici NA Italy;
Hydrolyzed-lactose milk; Maillard reaction; Storage temperature; Shelf-life;