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Prevention of Oxidized Flavor Development in Raw and Dried Whole Milk by Amino Acids

Authors :
Kyoden Yasumoto
Kimikazu Iwami
Hisateru Mitsuda
Source :
Eiyo To Shokuryo. 18:217-221
Publication Year :
1965
Publisher :
Japanese Society of Nutrition and Food Science, 1965.

Subjects

Subjects :
chemistry.chemical_classification
chemistry
Valine
Flavour
Glycine
Tryptophan
Food science
Proline
Raw milk
Flavor
Amino acid

Details

ISSN :
18838863
Volume :
18
Database :
OpenAIRE
Journal :
Eiyo To Shokuryo
Accession number :
edsair.doi...........f72048ae509525904cae94253fab3403
Full Text :
https://doi.org/10.4327/jsnfs1949.18.217
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