Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference13 articles.
1. Role of Xanthine Oxidase in the Development of Spontaneously Oxidized Flavor in Milk;Aurand;J. Dairy Sci.,1959
2. Some Factors Involved in the Development of Oxidized Flavor in Milk;Aurand;J. Dairy Sci.,1959
3. Xanthine Oxidase; Purification arid Properties;Ball;J. Biol. Chem.,1939
4. Burris, R. H.“Thunberg Techniques” for Estimation of Dehydrogenase Activity. Chap. 8 in Manometric Techniques. Burgess Publ. Co.,’ Minneapolis. 1957.
5. On the Further Purification of the Xanthine Oxidase;Dixon;Biochem. J.,1926
Cited by
19 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. Other Enzymes;Advanced Dairy Chemistry—1 Proteins;2003
2. Lipids of Milk: Deterioration;Fundamentals of Dairy Chemistry;1988
3. Off‐flavors in milk;C R C Critical Reviews in Food Science and Nutrition;1986-01
4. Lipid Oxidation;Developments in Dairy Chemistry—2;1983
5. Lipid oxidation catalysts and inhibitors in raw materials and processed foods;Food Chemistry;1982-07