Oxidation of Milk Fat Globule Membrane Material. II. Relation of Ascorbic Acid and Membrane Concentrations
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference24 articles.
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2. Some Factors Involved in the Development of Oxidized Flavor in Milk;Aurand;J. Dairy Sci.,1959
3. The Reaction Between Thiobarbituric Acid and the Oxidation Products of Certain Lipides;Bernheim;J. Biol. Chem.,1948
4. Studies on a New Metabolite and Its Oxidation in the Presence of Ascorbic Acid;Bernheim;J. Gen. Physiol.,1947
5. Peroxidation of Lipids in Tissue Homogenates as Related to Vitamin E;Bieri;Arch. Biochem. Biophys.,1960
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