| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538557 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Ghee was made by three different traditional methods. ⺠Storage resulted in milkfat oxidation and changes in volatile Maillard products. ⺠Maillard reactions continue in storage in virtual absence of protein and sugar. ⺠However, ongoing Maillard reactions do not appear to effect milkfat oxidation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
P. Andrewes,