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This article has been cited by the following article(s):
Evaluation of the Maillard Reaction in Infant Formulas by Means of Front‐Face Fluorescence
I. BIRLOUEZ‐ARAGON, N LOCQUET, E DE ST LOUVENT, D JOUAN‐RIMBAUD BOUVERESSE and P STAHL Annals of the New York Academy of Sciences 1043(1) 308 (2005) https://doi.org/10.1196/annals.1333.038
Ratio of Maltose to Maltulose and Furosine as Quality Parameters for Infant Formula
Valle Morales, Agustin Olano and Nieves Corzo Journal of Agricultural and Food Chemistry 52(22) 6732 (2004) https://doi.org/10.1021/jf0401468
Generation of Furosine and Color in Infant/Enteral Formula-Resembling Systems
José Ángel Rufián-Henares, Belén García-Villanova and Eduardo Guerra-Hernández Journal of Agricultural and Food Chemistry 52(17) 5354 (2004) https://doi.org/10.1021/jf040088q
Intermediary and/or advanced Maillard products exhibit prooxidant activity on Trp: In vitro study on α-lactalbumin