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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
Therese Jansson, Valentin Rauh, Bente P. Danielsen, Mahesha M. Poojary, Sandra S. Waehrens, Wender L. P. Bredie, John Sørensen, Mikael A. Petersen, Colin A. Ray, Marianne N. Lund