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Volumn 49, Issue 6, 2001, Pages 2998-3003

Oxidation of ascorbate in raw milk induced by enzymes and transition metals

Author keywords

Ascorbate; Lactoperoxidase; Milk; Oxidation; Xanthine oxidase

Indexed keywords

ASCORBIC ACID; COPPER; ENZYME; IRON; LACTOPEROXIDASE; METAL; MILK; XANTHINE OXIDASE;

EID: 0034847093     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000862j     Document Type: Article
Times cited : (20)

References (20)
  • 1
    • 21844492548 scopus 로고
    • Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E
    • (1993) Can. J. Anim. Sci. , vol.74 , pp. 657-664
    • Charmley, E.1    Nicholson, J.W.G.2
  • 10
    • 0003890005 scopus 로고
    • Relation of composition of the aqueous phase to oxidized flavor development by dialyzed globular milk fat
    • (1965) J. Dairy Sci. , vol.48 , pp. 1406-1412
    • El-Negoumy, A.M.1
  • 16
    • 0027482489 scopus 로고
    • The reaction of ascorbic acid with different heme irom redox states of myoglobin
    • (1993) FEBS Lett. , vol.332 , Issue.2 , pp. 287-290
    • Giulivi, C.1    Cadenas, E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.