TY  - GEN
AU  - Webster,J B
AU  - Duncan,S E
AU  - Marcy,J E
AU  - O'Keefe,S F
TI  - Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference
SN  - 1750-3841
PY  - 2010///0927
KW  - Aldehydes
KW  - analysis
KW  - Animals
KW  - Food Handling
KW  - Food Packaging
KW  - methods
KW  - Food Preservation
KW  - Food Technology
KW  - Gas Chromatography-Mass Spectrometry
KW  - Humans
KW  - Light
KW  - adverse effects
KW  - Milk
KW  - chemistry
KW  - Oxidation-Reduction
KW  - Refrigeration
KW  - Riboflavin
KW  - Spectrometry, Fluorescence
KW  - Spectrophotometry
KW  - Taste
KW  - Time Factors
KW  - Volatile Organic Compounds
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S
UR  - https://doi.org/10.1111/j.1750-3841.2009.01336.x
ER  -