Using Lactose and Its Heat Derivative as Indicator of Heat Intensity in Fresh Milk
碩士 === 東海大學 === 畜產與生物科技學系 === 93 === The changes of lactose in milk are through two routes after heating. One is the isomerization to form lactoluse, another one is the Maillard reaction in which lactose and its heat derivative interact with protein-bound amino acid to form lactulosyllysine....
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/46428694022911679491 |