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Cited article:

Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk

Shiyao Jiang, Wenjing Luo, Qiuqi Peng, Zhengyan Wu, Hongbo Li, Hongjuan Li and Jinghua Yu
Foods 11 (15) 2371 (2022)

Impact of high-intensity ultrasound on the formation of lactulose and Maillard reaction glycoconjugates

Marta Corzo-Martínez, Antonia Montilla, Roberto Megías-Pérez, et al.
Food Chemistry 157 186 (2014)

Effects of dissolved oxygen on the Maillard reaction during heat treatment of milk

Shinya Katsuno, Tomoko Shimamura, Takehiro Kashiwagi, Noboru Izawa and Hiroyuki Ukeda
International Dairy Journal 33 (1) 34 (2013)