The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

✍ Scribed by Jens Petter Wold; Annette Veberg; Asgeir Nilsen; Vladimir Iani; Petras Juzenas; Johan Moan

• Book ID: 116539775
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 712 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.08.009