The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk

Noemí Ayala, Anna Zamora, Åsmund Rinnan, Jordi Saldo, Manuel Castillo

Research output: Contribution to journal › Journal article › Research › peer-review

37 Citations (Scopus)

Original language	English
Article number	103569
Journal	Journal of Food Composition and Analysis
Volume	92
Pages (from-to)	1-8
ISSN	0889-1575
DOIs	https://doi.org/10.1016/j.jfca.2020.103569
Publication status	Published - 2020

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title = "The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk",

author = "Noem{\'i} Ayala and Anna Zamora and {\AA}smund Rinnan and Jordi Saldo and Manuel Castillo",

year = "2020",

doi = "10.1016/j.jfca.2020.103569",

language = "English",

volume = "92",

pages = "1--8",

journal = "Journal of Food Composition and Analysis",

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TY - JOUR

T1 - The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk

AU - Ayala, Noemí

AU - Zamora, Anna

AU - Rinnan, Åsmund

AU - Saldo, Jordi

AU - Castillo, Manuel

PY - 2020

Y1 - 2020

U2 - 10.1016/j.jfca.2020.103569

DO - 10.1016/j.jfca.2020.103569

M3 - Journal article

SN - 0889-1575

VL - 92

SP - 1

EP - 8

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

M1 - 103569

ER -