The role of naturally occurring chlorophyll and porhhyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

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Published 2005

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Publication details

Journal : International Dairy Journal , vol. 15 , p. 343–353 , 2005

International Standard Numbers :
Printed : 0958-6946
Electronic : 1879-0143

Publication type : Academic article

Contributors : Iani, Vladimir; Juzenas, Petras; Moan, Johan; Nilsen, Asgeir; Veberg, Annette; Wold, Jens Petter

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Jens Petter Wold

Senior Scientist