Evaluation of milk powder quality by protein oxidative modifications-Reference-Cited by-同舟云学术

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Evaluation of milk powder quality by protein oxidative modifications

Published:2013-06 Issue:6 Volume:96 Page:3414-3423
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Scheidegger Dana,Radici Paola M.,Vergara-Roig Víctor A.,Bosio Noelia S.,Pesce Silvia F.,Pecora Rolando P.,Romano José C.P.,Kivatinitz Silvia C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

1. Official Methods of Analysis,2005

2. Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk;Balestrieri;Food Chem,2002

3. Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities;Barros;Food Chem,2007

4. Ultraviolet-absorbing compounds in milk are related to forage polyphenols;Besle;J. Dairy Sci,2010

5. Seasonal variation in the odour characteristics of whole milk powder;Biolatto;Food Chem,2007

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