Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid

✍ Scribed by Mun Yhung Jung

• Publisher: The Korean Society of Food Science and Technology
• Year: 2011
• Tongue: English
• Weight: 501 KB
• Volume: 20
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-011-0196-1