Oxidized Flavor in Milk. XII. Further Studies of Ascorbic Acid Mechanisms in the Production of Oxidized Flavor in Milk
Open Access
- 1 December 1942
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 25 (12) , 1041-1050
- https://doi.org/10.3168/jds.s0022-0302(42)95371-2
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Oxidized Flavor in Milk. XI. Ascorbic Acid, Glutathione, and Hydrogen Peroxide as Mechanisms for the Production of Oxidized FlavorJournal of Dairy Science, 1942
- On the Mechanism of the Ascorbic Acid—Ascorbic Acid Oxidase Reaction. The Hydrogen Peroxide QuestionJournal of the American Chemical Society, 1942
- A STUDY OF “ASCORBIC ACID OXIDASE” IN RELATION TO COPPERPublished by Elsevier ,1937
- THE OXIDATION OF ASCORBIC ACID AND ITS REDUCTION IN VITRO AND IN VIVOJournal of Biological Chemistry, 1937
- 299. The constitution of ascorbic acidJournal of the Chemical Society, 1933