@article{bbdac34832104d89850814f45a5b6923,
title = "Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk",
keywords = "Maillard reaction, lactose-hydrolyzed milk, UHT, green tea extract, epigallocatechin gallate, storage stability, shelf life, Strecker aldehydes, flavor, alpha-dicarbonyls, protein-polyphenol binding",
author = "Therese Jansson and Valentin Rauh and Danielsen, {Bente P.} and Poojary, {Mahesha M.} and Waehrens, {Sandra S.} and Bredie, {Wender L. P.} and John S{\o}rensen and Petersen, {Mikael A.} and Ray, {Colin A.} and Lund, {Marianne N.}",
year = "2017",
month = dec,
day = "6",
doi = "10.1021/acs.jafc.7b04137",
language = "English",
volume = "65",
pages = "10550--10561",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "48",
}