Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk
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Title
Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk
Authors
Keywords
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Journal
Food Science & Nutrition
Volume 7, Issue 1, Pages 238-246
Publisher
Wiley
Online
2018-11-14
DOI
10.1002/fsn3.874
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- (2011) Christelle Lopez CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis
- (2010) ANNI B HOUGAARD et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
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- (2009) Vassilios Raikos et al. FOOD RESEARCH INTERNATIONAL
- Oxidative stability of UHT milk as influenced by fatty acid composition and packaging
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- (2008) K.E. Almeida et al. LWT-FOOD SCIENCE AND TECHNOLOGY
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- (2008) Wende Li et al. NUTRITION
- Quality control of raw cows’ milk by headspace analysis
- (2007) K.A. Hettinga et al. INTERNATIONAL DAIRY JOURNAL
- A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk
- (2007) K. Smet et al. INTERNATIONAL DAIRY JOURNAL
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