Oxidized Flavor in Milk. XI. Ascorbic Acid, Glutathione, and Hydrogen Peroxide as Mechanisms for the Production of Oxidized Flavor
Open Access
- 1 December 1942
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 25 (12), 1027-1039
- https://doi.org/10.3168/jds.s0022-0302(42)95370-0
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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