ENZYMATIC MODIFICATION OF MILK FLAVOR

被引：8

作者：

SHIPE, WF ^{[1
]}

LEE, EC ^{[1
]}

SENYK, GF ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850

来源：

JOURNAL OF DAIRY SCIENCE | 1975年 / 58卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(75)84691-1

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1123 / 1126

页数：4

共 17 条

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[2]

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[4] Nonenzymatic Lipid Oxidation by Lactoperoxidase. Effect of Heat Treatment [J].

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[5] INHIBITION OF COOKED FLAVOR IN HEATED MILK BY USE OF ADDITIVES [J].

FERRETTI, A .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (06) :939-942

[6]

GREGORY JF, 1975, J DAIRY SCI

[7] FACTORS AFFECTING APPARENT ACTIVITY AND HEAT SENSITIVITY OF XANTHINE OXIDASE IN MILK [J].

GUDNASON, GV ;

SHIPE, WF .

JOURNAL OF DAIRY SCIENCE, 1962, 45 (12) :1440-+

[8]

JANOLINO VG, 1971, J DAIRY SCI, V54, P762

[9]

KENDE S, 1931, 9 P INT DAIR C

[10]

KIERMEIER F., 1967, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, V132, P342, DOI 10.1007/BF01045314

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