Articles citing this paper
Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders
Ling Liu A B , Rikke V. Hedegaard B and Leif H. Skibsted B C
+ Author Affiliations
- Author Affiliations
A The College of Food Science, Shenyang Agricultural University, Shenyang, Dongling Street No. 120, China.
B Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
C Corresponding author. Email: ls@life.ku.dk
Australian Journal of Chemistry 66(9) 1074-1079 https://doi.org/10.1071/CH13081
Submitted: 19 February 2013 Accepted: 17 June 2013 Published: 11 July 2013
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