PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
26923048-4	2016	Heating in the presence of lactose resulted in significant Maillard modification (both lactosylation and carboxymethylation) to both bovine lactoferrin and beta-lactoglobulin.	Lactose	27-34	beta-lactoglobulin	Bos taurus	156-174