High hydrostatic pressure processing of human milk preserves milk oligosaccharides and avoids formation of Maillard reaction products.
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J. Lesage | N. Sprenger | D. Ley | F. Tessier | F. Gottrand | M. Howsam | M. de Lamballerie | L. Marousez | L. Tran | Edwina Micours | Sarahi Jaramillo-Ortiz