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Cited article:

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Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

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Food Chemistry 192 82 (2016)
https://doi.org/10.1016/j.foodchem.2015.06.063

Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

ONUR GÜNEŞER, AYŞEGÜL KIRCA TOKLUCU and YONCA KARAGÜL‐YÜCEER
International Journal of Dairy Technology 66 (1) 14 (2013)
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Improvement of the ammonia measurement using a clarifying reagent and application to evaluate heat damage in commercial milk samples

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International Dairy Journal 17 (8) 902 (2007)
https://doi.org/10.1016/j.idairyj.2006.12.009

Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects

R. OWUSU-APENTEN
Critical Reviews in Food Science and Nutrition 45 (1) 1 (2005)
https://doi.org/10.1080/10408690590900126