Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range.

J Agric Food Chem · 2026 · PMC13220311 · PMID 42133482

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closest p

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quite significantno p-value reported

Temperature has quite significant effect on the formation of MGO that the temperature increase from 100 to 120 °C more than doubled the MGO level.

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