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The reaction can be expected during thermal food processing, particularly in dairy products such as heated milk, milk powder, and infant formula, containing an excess of lactose, in cereal-derived products such as biscuits and breakfast cereals, containing maltose, and in heat-treated fruits, e.g., pasteurized fruit juices, rich in fructose and glucose 555

Methyl chloroformate (MCF) derivatization and Gas Chromatography-Mass Spectrometry (GC-MS) analysis All prepared extracts were chemically modified to lower their boiling point by MCF derivatization, based on the method published in Nature protocols ( via electron emission at 70 eV

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Sci Adv

Mitochondrial DNA damage and reactive oxygen species in neurodegenerative disease