SUPEROXIDE AND SINGLET OXYGEN IN MILK LIPID PEROXIDATION

被引：138

作者：

AURAND, LW ^{[1
]}

BOONE, NH ^{[1
]}

GIDDINGS, GG ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF DAIRY SCIENCE | 1977年 / 60卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(77)83874-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：363 / 369

页数：7

共 45 条

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[3] SOME FACTORS INVOLVED IN THE DEVELOPMENT OF OXIDIZED FLAVOR IN MILK
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[6] STUDY OF PEROXIDATION OF ORGANIC COMPOUNDS BY EXTERNALLY GENERATED SINGLET OXYGEN MOLECULES
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[7] AUTOXIDATION OF MILK LIPIDS
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[8] A PROCEDURE FOR APPLICATION OF THE THIOBARBITURIC ACID TEST TO MILK
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[J]. JOURNAL OF DAIRY SCIENCE, 1951, 34 (11) : 1064 - 1069
[9] FINLEY JW, 1968, J DAIRY SCI, V51, P929
[10] OLEFIN OXIDATIONS WITH EXCITED SINGLET MOLECULAR OXYGEN
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[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1964, 86 (18) : 3879 - &

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