Webster, J B <br/><br/>
Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference.  [electronic resource] 

 -  Journal of food science   
 - S390-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2009.01336.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--analysis<br/>Animals<br/>Food Handling<br/>Food Packaging--methods<br/>Food Preservation--methods<br/>Food Technology<br/>Gas Chromatography-Mass Spectrometry<br/>Humans<br/>Light--adverse effects<br/>Milk--chemistry<br/>Oxidation-Reduction<br/>Refrigeration<br/>Riboflavin--analysis<br/>Spectrometry, Fluorescence<br/>Spectrophotometry<br/>Taste<br/>Time Factors<br/>Volatile Organic Compounds--analysis