Study of Melanoidins of the Maillard Reaction in Dulce de Leche

“Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]

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Bibliographic Details
Published inBiology and life sciences forum Vol. 18; no. 1; p. 54
Main Authors Micaela Escobal, Analía Rodríguez, Luis Panizzolo, Cristina Olivaro, Fernando Ferreira
Format Journal Article
LanguageEnglish
Published MDPI AG 01.09.2022
Subjects
Dulce de Leche
Maillard Reaction
melanoidins
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Summary:“Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]
ISSN:2673-9976
DOI:10.3390/Foods2022-12988