ASCORBIC ACID AND RIBOFLAVIN DESTRUCTION AND FLAVOR DEVELOPMENT IN MILK EXPOSED TO THE SUN IN AMBER, CLEAR, PAPER AND RUBY BOTTLES

被引：26

作者：

HERREID, EO

RUSKIN, B

CLARK, GL

PARKS, TB

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1952年 / 35卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(52)93754-5

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：772 / 778

页数：7

共 9 条

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[4]

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[6] THE EFFECT OF ROUTE DELIVERY ON THE FLAVOR RIBOFLAVIN, AND ASCORBIC ACID CONTENT OF MILK [J].

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[7] PHOTOLYSIS OF RIBOFLAVIN IN MILK [J].

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[8] THE SOLAR-ACTIVATED FLAVOR OF HOMOGENIZED MILK .1. SUSCEPTIBILITY OF INDIVIDUAL COWS MILK [J].

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[9]

WOESSNER WARREN W., 1940, JOUR DAIRY SCI, V23, P1131, DOI 10.3168/jds.S0022-0302(40)95601-6

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