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Volumn 58, Issue 7-8, 2003, Pages 406-409

Effect of lactose crystallisation on the oxidative stability of infant formula

Author keywords

74 Infant formula (Lactose crystallization)

Indexed keywords


EID: 0042706592     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)

References (17)
  • 15
    • 0347647889 scopus 로고    scopus 로고
    • Free Radicals in Food, Morello, M.J., Shahidi, F., Ho, C.-T., Eds. American Chemical Society, Washington, DC, USA
    • KRISTENSEN, D., KRÖGER-OHLSEN, M.V., SKIBSTED, L.H.: In: Free Radicals in Food, ACS Symposium Series 807, Morello, M.J., Shahidi, F., Ho, C.-T., Eds. American Chemical Society, Washington, DC, USA, pp 114-125 (2002)
    • (2002) ACS Symposium Series , vol.807 , pp. 114-125
    • Kristensen, D.1    Kröger-Ohlsen, M.V.2    Skibsted, L.H.3
  • 16
    • 0041991403 scopus 로고    scopus 로고
    • Belton, P.S., Hills, B.P., Webb, G.A., Eds., The Royal Society of Chemistry, Bodwin, UK
    • HOWELL, N.K., SAEED, S.: In: Advances in Magnetic Resonance in Food Science. Belton, P.S., Hills, B.P., Webb, G.A., Eds., The Royal Society of Chemistry, Bodwin, UK, pp 135-143 (1999)
    • (1999) Advances in Magnetic Resonance in Food Science , pp. 135-143
    • Howell, N.K.1    Saeed, S.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.