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Food & Function

Linking the chemistry and physics of food with health and nutrition


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

Corresponding authors
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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