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Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures

✍ Scribed by Jasenka Piljac-Žegarac; Dunja Šamec


Book ID
116488910
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
480 KB
Volume
44
Category
Article
ISSN
0963-9969

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Proteolytic degradation and distribution of caseins and whey proteins between the soluble and colloidal phases were studied in six batches of commercial UHT milk (three skim and three whole milks) during storage at 25 AE 2 °C. For that purpose, at 30 day intervals, milk samples were ultracentrifuged