Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage
Author:
Affiliation:
1. Authors are with Dept. of Food Science and Human Nutrition; Iowa State Univ.; 2312 Food Sciences Building, 536 Farm House Lane Ames IA 50011 U.S.A
Funder
Midwest Dairy Association
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14016/fullpdf
Reference50 articles.
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2. Methods for testing antioxidant activity;Antolovich;Analyst,2002
3. Flavor and off-flavors;Badings,1984
4. Chemical characterization of raw milk samples with and without oxidative off-flavor;Barrefors;J Dairy Sci,1995
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