| 000 | 01562 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250515224111.0 | ||
| 264 | 0 | _c20100927 | |
| 008 | 201009s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2009.01336.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aWebster, J B | |
| 245 | 0 | 0 |
_aControlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. _h[electronic resource] |
| 260 |
_bJournal of food science _c |
||
| 300 |
_aS390-8 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 |
_aAldehydes _xanalysis |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 |
_aFood Packaging _xmethods |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aGas Chromatography-Mass Spectrometry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLight _xadverse effects |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 |
_aRiboflavin _xanalysis |
| 650 | 0 | 4 | _aSpectrometry, Fluorescence |
| 650 | 0 | 4 | _aSpectrophotometry |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
| 700 | 1 | _aDuncan, S E | |
| 700 | 1 | _aMarcy, J E | |
| 700 | 1 | _aO'Keefe, S F | |
| 773 | 0 |
_tJournal of food science _gvol. 74 _gno. 9 _gp. S390-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2009.01336.x _zAvailable from publisher's website |
| 999 |
_c19845280 _d19845280 |
||