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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk

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Corresponding authors
a
Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Schuhstr. 19, 91052 Erlangen, Germany
E-mail: monika.pischetsrieder@fau.de
Tel: +49-9131-8524102
Food Funct., 2016,7, 2526-2536

DOI: 10.1039/C5FO01550B
Received 14 Dec 2015, Accepted 21 Feb 2016
First published online 23 Feb 2016
This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.

This article is part of themed collection: The Maillard reaction in food and nutrition
Open Access
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