Vitamin A oxidation products responsible for haylike flavor production in nonfat dry milk
- 1 January 1983
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 31 (1) , 22-26
- https://doi.org/10.1021/jf00115a006
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Volatile components of alfalfa: possible insect host plant attractantsJournal of Agricultural and Food Chemistry, 1980
- Effects of flue-curing and ageing on the volatile, neutral and acidic constituents of Virginia tobaccoPhytochemistry, 1977
- Influence of Vitamin A and D Fortification on the Flavor of Instant Nonfat Dry MilkJournal of Dairy Science, 1965
- Factors Responsible for the Development of a Hay-Like Flavor in Vitamin A Fortified Low-Fat MilkJournal of Dairy Science, 1954