Two Types of Radicals in Whole Milk Powder. Effect of Lactose Crystallization, Lipid Oxidation, and Browning Reactions

✍ Scribed by Thomsen, Marianne K.; Lauridsen, Lene; Skibsted, Leif H.; Risbo, Jens

• Book ID: 125514373
• Publisher: American Chemical Society
• Year: 2005
• Tongue: English
• Weight: 102 KB
• Volume: 53
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0485483