title: Sugar formulation effect on available lysine content of dulce de leche.
authors.affiliation: Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina.
authors.forename: L S
authors.initials: LS
authors.lastname: Malec
authors.forename: R A
authors.initials: RA
authors.lastname: Llosa
authors.forename: M S
authors.initials: MS
authors.lastname: Vigo
mesh_terms: D000818:Animals; D002241:Carbohydrates / Q000008:administration & dosage* / Q000032:analysis*; D003611:Dairy Products; D005632:Fructose / Q000008:administration & dosage; D005947:Glucose / Q000008:administration & dosage; D006358:Hot Temperature; D008239:Lysine / Q000032:analysis*; D015416:Maillard Reaction; D008892:Milk / Q000737:chemistry*; D009753:Nutritive Value; D013395:Sucrose / Q000008:administration & dosage / Q000032:analysis
chemical_list: D002241:Carbohydrates; D005632:Fructose; D013395:Sucrose; D005947:Glucose; D008239:Lysine