XANTHINE OXIDASE AND INCIDENCE OF SPONTANEOUS OXIDIZED FLAVOR IN MILK

被引：13

作者：

SMITH, GJ

DUNKLEY, WL

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1960年 / 43卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(60)90151-X

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：278 / 280

页数：3

共 13 条

[1] SOME FACTORS INVOLVED IN THE DEVELOPMENT OF OXIDIZED FLAVOR IN MILK [J].

AURAND, LW ;

WOODS, AE ;

ROBERTS, WM .

JOURNAL OF DAIRY SCIENCE, 1959, 42 (06) :961-968

[2] ROLE OF XANTHINE OXIDASE IN THE DEVELOPMENT OF SPONTANEOUSLY OXIDIZED FLAVOR IN MILK [J].

AURAND, LW ;

WOODS, AE .

JOURNAL OF DAIRY SCIENCE, 1959, 42 (07) :1111-1118

[3]

Ball EG, 1939, J BIOL CHEM, V128, P51

[4]

BURRIS RH, 1957, MANOMETRIC TECHNIQUE, pCH8

[5] On the further purification of the xanthine oxidase. [J].

Dixon, M ;

Kodama, K .

BIOCHEMICAL JOURNAL, 1926, 20 (05) :1104-1110

[6] A PROCEDURE FOR APPLICATION OF THE THIOBARBITURIC ACID TEST TO MILK [J].

DUNKLEY, WL ;

JENNINGS, WG .

JOURNAL OF DAIRY SCIENCE, 1951, 34 (11) :1064-1069

[7] INFLUENCE OF PROTEIN HYDROLYSIS ON THE SUSCEPTIBILITY OF MILK TO OXIDIZED FLAVOR DEVELOPMENT [J].

FORSTER, TL ;

JENSEN, C ;

PLATH, E .

JOURNAL OF DAIRY SCIENCE, 1953, 36 (02) :98-102

[8]

JENNESS R, 1959, COMMUNICATION

[9] RELATION OF NATURAL COPPER IN MILK TO INCIDENCE OF SPONTANEOUS OXIDIZED FLAVOR [J].

KING, RL ;

DUNKLEY, WL .

JOURNAL OF DAIRY SCIENCE, 1959, 42 (03) :420-427

[10] THE OXIDATION OF VANILLIN BY UNHEATED MILK [J].

KURAMOTO, S ;

JENNESS, R ;

COULTER, ST .

JOURNAL OF DAIRY SCIENCE, 1957, 40 (02) :187-191

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