The Effect of Heat Treatment on the Pro-Oxidant Activity of Copper in Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference14 articles.
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2. Copper and Hemochromogens as Catalysts for the Oxidation of Ascorbic Acid. The Mechanism of the Oxidation;Barron;J. Biol. Chem.,1936
3. Dithiozone Method for the Rapid Determination of Copper;Bendix;Ind. Eng. Chem., Anal. Ed.,1943
4. The Reducing Capacity of Milk and Milk Products as Measured by a Modified Ferricyanide Method;Crowe;J. Dairy Sci.,1948
5. The Chemistry of Milk;Davies,1939
Cited by 5 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
1. Off-Flavors of Dairy Products;Developments in Food Science;1992
2. Off Flavors of Milk: Nomenclature, Standards, and Bibliography;Journal of Dairy Science;1978-07
3. Section D. Nutritive value of milk and milk products;Journal of Dairy Research;1954-06
4. Section D. Nutritive value of milk and milk products;Journal of Dairy Research;1951-10
5. The Effects and Interrelationship of Copper, Iron and Pasteurizing Temperature on the Stability of Ascorbic Acid Added to Skimmilk;Journal of Dairy Science;1950-08
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