EFFECT OF EXTRACTION PROCEDURES ON FLUORESCENT CHROMOPHORES IN MILK

[1] BOUZAS J, 1984, J FOOD PROCESSING PR

[2] FLUORESCENT PRODUCTS OF LIPID PEROXIDATION OF MITOCHONDRIA AND MICROSOMES [J]. LIPIDS, 1971, 6 (10) : 715 - +

[3] MEASUREMENT OF LIPID OXIDATION - REVIEW [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (06) : 539 - 546

[4] KAMAREI AR, 1984, J FOOD SCI, V49, P1517, DOI 10.1111/j.1365-2621.1984.tb12834.x

[5] STUDIES ON PEROXIDIZED LIPIDS .5. FORMATION AND CHARACTERIZATION OF 1,4-DIHYDROPYRIDINE-3,5-DICARBALDEHYDES AS MODEL OF FLUORESCENT COMPONENTS IN LIPOFUSCIN [J]. LIPIDS, 1984, 19 (08) : 600 - 608

[6] COMPARISON OF PROPERTIES OF MEMBRANES ISOLATED FROM BOVINE SKIM MILK AND CREAM [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1974, 356 (03) : 257 - 269

[7] FRACTIONATION AND CHARACTERIZATION OF MEMBRANES FROM BOVINE MILK-FAT GLOBULES [J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (03) : 469 - &

[8] LIPID OXIDATION - BIOLOGIC EFFECTS AND ANTIOXIDANTS - A REVIEW [J]. LIPIDS, 1980, 15 (06) : 485 - 495

[1] BOUZAS J, 1984, J FOOD PROCESSING PR

[2] FLUORESCENT PRODUCTS OF LIPID PEROXIDATION OF MITOCHONDRIA AND MICROSOMES [J]. LIPIDS, 1971, 6 (10) : 715 - +

[3] MEASUREMENT OF LIPID OXIDATION - REVIEW [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1978, 55 (06) : 539 - 546

[4] KAMAREI AR, 1984, J FOOD SCI, V49, P1517, DOI 10.1111/j.1365-2621.1984.tb12834.x

[5] STUDIES ON PEROXIDIZED LIPIDS .5. FORMATION AND CHARACTERIZATION OF 1,4-DIHYDROPYRIDINE-3,5-DICARBALDEHYDES AS MODEL OF FLUORESCENT COMPONENTS IN LIPOFUSCIN [J]. LIPIDS, 1984, 19 (08) : 600 - 608

[6] COMPARISON OF PROPERTIES OF MEMBRANES ISOLATED FROM BOVINE SKIM MILK AND CREAM [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1974, 356 (03) : 257 - 269

[7] FRACTIONATION AND CHARACTERIZATION OF MEMBRANES FROM BOVINE MILK-FAT GLOBULES [J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (03) : 469 - &

[8] LIPID OXIDATION - BIOLOGIC EFFECTS AND ANTIOXIDANTS - A REVIEW [J]. LIPIDS, 1980, 15 (06) : 485 - 495