Influence of Storage, Heat, and Homogenization upon Xanthine Oxidase Activity of Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
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2. Xanthine oxidase activity in dairy products;Cerbulis;J. Dairy Sci.,1977
3. Inactivation of reactivation of xanthine oxidase in dairy products;Greenbank;J. Dairy Sci.,1962
4. Factors affecting the apparent activity and heat sensitivity of xanthine oxidase in milk;Gudnason;J. Dairy Sci.,1962
5. The oxidation of vanillin by unheated milk;Kuramoto;J. Dairy Sci.,1957
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