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Deterioration due to Maillard reaction, of milk powder upon storage was monitored by capillary electrophoresis, IEF, amino acid analysis and determination of furosine, HMF, browning index and available lysine. In comparison with these other methods, capillary electrophoresis of β-lactoglobulin, revealing a native and a modified fraction of this protein, proved to be a fast, easy and sensitive method...