Light-induced Oxidations in Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference25 articles.
1. Production of Volatile Compounds Related to the Flavor of Foods from the Strecker Degradation of dl-Methionine;Ballance;J. Sci. Food Agr.,1961
2. The Diffuse Reflection of Light by Milk;Burgess;J. Dairy Sci.,1955
3. Autoxidation of Milk Lipids;Day;J. Dairy Sci.,1960
4. Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Sub-threshold Concentrations;Day;J. Dairy Sci.,1963
5. Inactivation of Enzymes by Visible Light in the Presence of Riboflavin;Galston;Science,1949
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