Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

Marianne Kaaber Thomsen; Lene Lauridsen; Leif Horsfelt Skibsted; Jens Risbo

doi:10.1021/jf0485483

Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

Marianne Kaaber Thomsen, Lene Lauridsen, Leif Horsfelt Skibsted, Jens Risbo

43 Citations (Scopus)

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	53
Issue number	5
Pages (from-to)	1805-1811
Number of pages	7
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf0485483
Publication status	Published - 2005

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10.1021/jf0485483

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title = "Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions",

author = "Thomsen, {Marianne Kaaber} and Lene Lauridsen and Skibsted, {Leif Horsfelt} and Jens Risbo",

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year = "2005",

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T1 - Two types of radicals in whole milk powder

T2 - effect of lactose crystallization, lipid oxidation, and browning reactions

AU - Thomsen, Marianne Kaaber

AU - Lauridsen, Lene

AU - Skibsted, Leif Horsfelt

AU - Risbo, Jens

N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\', \'Fødevarekemi\''

PY - 2005

Y1 - 2005

U2 - 10.1021/jf0485483

DO - 10.1021/jf0485483

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SN - 0021-8561

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EP - 1811

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

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