@article {Corzo:August 1994:0362-028X:737,
	author = "Corzo, Nieves",
	author = "Delgado, Teresa",
	author = "Troyano, Esperanza",
	author = "Olano, Agustin",
	title = "Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks",
	journal = "Journal of Food Protection",
	volume = "57",
	year = "August 1994",
	abstract = "Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.",
	pages = "737-739(3)",
	url = "http://www.ingentaconnect.com/content/iafp/jfp/1994/00000057/00000008/art00016"
}