Light-induced protein and lipid oxidation in low-fat cheeses: Effect on degree of enzymatic hydrolysis

International Journal of Dairy Technology

Volumn 65, Issue 1, 2012, Pages 57-63

  Dalsgaard, Trine K ^a   Bakman, Mette ^b   Hammershøj, Marianne ^a   Sørensen, John ^b   Nebel, Caroline ^a   Albrechtsen, Rita ^a   Vognsen, Lene ^b   Nielsen, Jacob H ^b  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Dityrosine; Low fat cheese; Photo oxidation; Termination reaction

Indexed keywords

EID: 84855486653     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2011.00736.x     Document Type: Article

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