HIGHLIGHTS
- who: Xiaoxuan Zhao from the Chongqing University, China have published the Article: Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk, in the Journal: (JOURNAL)
- what: With the increase of heat treatment temperature and time, the contents of FRS and 5-HMF increased significantly, and when the heat treatment temperature was higher than 120u25e6 C, the contents of FRS and 5-HMF increased greatly, and reached the maximum value when the heating temperature reached 135u25e6 C.
- how: The samples were tested alternately with the calibration solution (ultrapure . . .
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