Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. [electronic resource]
Producer: 20100927Description: S390-8 p. digitalISSN:- 1750-3841
- Aldehydes -- analysis
- Animals
- Food Handling
- Food Packaging -- methods
- Food Preservation -- methods
- Food Technology
- Gas Chromatography-Mass Spectrometry
- Humans
- Light -- adverse effects
- Milk -- chemistry
- Oxidation-Reduction
- Refrigeration
- Riboflavin -- analysis
- Spectrometry, Fluorescence
- Spectrophotometry
- Taste
- Time Factors
- Volatile Organic Compounds -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
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