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Volumn 77, Issue 3, 2010, Pages 302-309

Relative impact of α-tocopherol, copper and fatty acid composition on the occurrence of oxidized milk flavour

Author keywords

tocopherol; bovine milk; copper; fatty acid composition; milk quality; off flavour; Spontaneous oxidized flavour (SOF)

Indexed keywords

BOVINAE;

EID: 77957312686     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029910000300     Document Type: Article
Times cited : (14)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.