Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. II. Use of Ethyl Hydrocaffeate
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference6 articles.
1. Retention of Ascorbic Acid, Changes in Oxidation-Reduction Potential and the Prevention of an Oxidized Flavor During Freezing Preservation of Milk;Bell;J. Dairy Sci.,1948
2. Deferment of an Oxidized Flavor in Frozen Milk by Ascorbic Acid Fortification and by Hydrogen Peroxide Oxidation of the Ascorbic Acid by Fresh Milk;Bell;J. Dairy Sci.,1949
3. Oxidized Flavor in Milk. XII. Further Studies of the Ascorbic Acid Mechanisms in the Production of Oxidized Flavor in Milk;Brown;J. Dairy sci.,1942
4. The Relationship of Ascorbic Acid to the Development of Oxidized Flavor in Market Milk;Chieson;J. Dairy Sci.,1949
5. Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. I. Use of Ethyl Caffeate, Sustane, Tenox II, and Tenox BHA;Gelpi;J. Dairy Sci.,1952
Cited by 3 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. Phenolische Pflanzeninhaltsstoffe als natürliche Antioxidantien;Fette, Seifen, Anstrichmittel;1973-01
2. Milk Preservation, The Use of Antioxidants in Frozen Whole Milk;Journal of Agricultural and Food Chemistry;1962-03
3. Some nutritional and allied problems confronting the food manufacturer: Technological aspects of antioxidants;Journal of the Science of Food and Agriculture;1958-10
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