Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.

Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H

DOI: 10.3390/foods15020351
Published: 2026 Jan 18
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15020351,
  title = {Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.},
  author = {Lan H and Xu J and Lu X and Hu X and Peng L and Liu Q and Ye F and Qi H},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15020351},
  url = {https://doi.org/10.3390/foods15020351}
}

RIS

TY  - JOUR
TI  - Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.
AU  - Lan H
AU  - Xu J
AU  - Lu X
AU  - Hu X
AU  - Peng L
AU  - Liu Q
AU  - Ye F
AU  - Qi H
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15020351
UR  - https://doi.org/10.3390/foods15020351
ER  -

APA

H, L., J, X., X, L., X, H., L, P., Q, L., F, Y., & H, Q. (2026). Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15020351

Source records

pubmed · retrieved 2026-11-10T14:05:06.389Z