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The determination of the Amadori compounds in raw (whole), pasteurized, UHT cow milks and dietetic infant formulas (DIF), as a consequence of Maillard reaction, was performed by high performance liquid chromatography with evaporative light scattering and ultraviolet detections (HPLC/ELSD/UV). In these milks and milk-based products damage caused by heat treatment could increase as a result of storage...
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