
Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies
Keywords: Hex; the Amadori product with d-glucose or d-galactose; G; glyoxal; MG; methylglyoxal; 3-DP; 3-deoxypentosone; 1-DG; 1-deoxyglucosone; 3-DG; 3-deoxyglucosone; 3-DGal; 3-deoxygalactosone; 3-DLact; 3-deoxylactosone; GONE; glucosone; Trios; triosone; -DH; -d