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Marousez L, Sprenger N, De Lamballerie M, et al. High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products. Clin Nutr. 2021;41(1):1-8doi: 10.1016/j.clnu.2021.11.013.
Marousez, L., Sprenger, N., De Lamballerie, M., Jaramillo-Ortiz, S., Tran, L., Micours, E., Gottrand, F., Howsam, M., Tessier, F. J., Ley, D., & Lesage, J. (2021). High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products. Clinical nutrition (Edinburgh, Scotland), 41(1), 1-8. https://doi.org/10.1016/j.clnu.2021.11.013
Marousez, Lucie, et al. "High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products." Clinical nutrition (Edinburgh, Scotland) vol. 41,1 (2021): 1-8. doi: https://doi.org/10.1016/j.clnu.2021.11.013
Marousez L, Sprenger N, De Lamballerie M, Jaramillo-Ortiz S, Tran L, Micours E, Gottrand F, Howsam M, Tessier FJ, Ley D, Lesage J. High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products. Clin Nutr. 2021 Nov 20;41(1):1-8. doi: 10.1016/j.clnu.2021.11.013. Epub 2021 Nov 20. PMID: 34861623.
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