Author:
O’Connor T. P.,O’Brien N. M.
Reference332 articles.
1. Adhikari, A.K., Singhal, O.P. 1992. Effect of dissolved oxygen content on the flavor profile of UHT milk during storage. Aust. J. Dairy Technol. 47, 1–6.
2. Allen, C., Parks, O.W. 1975. Evidence for methional in skim milk exposed to sunlight. J. Dairy Sci. 58, 1609–1611.
3. Allen, J.C., Humphries, C. 1977. The oxidation of lipids by components of bovine milk-fat globule membrane. J. Dairy Res. 44, 495–507.
4. Allen, J.C., Wrieden, W.L. 1982a. Influence of milk proteins on lipid oxidation in aqueous emulsion. I. Casein, whey protein and α-lactalbumin. J. Dairy Res. 42, 239–248.
5. Allen, J.C., Wrieden, W.L. 1982b. Influence of milk proteins on lipid oxidation in aqueous emulsion. II. Lactoperoxidase, lactoferrin, superoxide dismutase and Xanthine oxidoreductase. J. Dairy Res. 42, 249–263.
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献