Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk.

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Published in J Dairy Sci on March 01, 2005

Authors

M van Aardt1, S E Duncan, J E Marcy, T E Long, S F O'Keefe, S R Nielsen-Sims

Author Affiliations

1: Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.

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