INFLUENCE OF MILK-PROTEINS ON LIPID OXIDATION IN AQUEOUS EMULSION .2. LACTOPEROXIDASE, LACTOFERRIN, SUPEROXIDE-DISMUTASE AND XANTHINE-OXIDASE

被引：42

作者：

ALLEN, JC

WRIEDEN, WL

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1982年 / 49卷 / 02期

关键词：

D O I：

10.1017/S0022029900022354

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：249 / 263

页数：15

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[8] ROLE OF XANTHINE OXIDASE IN THE DEVELOPMENT OF SPONTANEOUSLY OXIDIZED FLAVOR IN MILK
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