Oxidized Flavor in Milk. XI. Ascorbic Acid, Glutathione, and Hydrogen Peroxide as Mechanisms for the Production of Oxidized Flavor
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference25 articles.
1. Studies on Biological Oxidations. VII. The Oxidation of Ascorbic Acid in Biological Fluids;Barron;Jour. Biol. Chem.,1936
2. Studies on Biological Oxidations. V. Copper and Hemochromogens as Catalysts for the Oxidation of Ascorbic Acid. The Mechanism of the Oxidation;Barron;Jour. Biol. Chem.,1935
3. The Oxidation of Aseorbic Acid and Its Reduction in Vitro and in Vivo;Borsook;Jour. Biol. Chem.,1936
4. Oxidase Systems in the Tissues of the Higher Plants;Boswell;New Phytol.,1940
5. Physicochemical Studies on Lecithin;Bull;Jour. Amer. Chem. Soc,1936
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1. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988
2. PROOXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC ACID AND METAL SALTS IN A ?-CAROTENE-LINOLEATE MODEL SYSTEM;Journal of Food Science;1977-01
3. Effect of Copper on Ascorbic Acid Content, Redox Potential and Development of Oxidized Flavor in Milk of Cows and Buffaloes;Journal of Milk and Food Technology;1976-06-01
4. Food Processing with Added Ascorbic Acid;Advances in Food Research;1970
5. Ascorbic acid and copper in linoleate oxidation. II. Ascorbic acid and copper as oxidation catalysts;Journal of Lipid Research;1969-09
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