Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation
The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey, and cow yoghurt whey—highlighting their appl...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2025-01-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/14/3/450 |
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