Published in
Springer (part of Springer Nature), Food Science and Biotechnology, 5(20), p. 1425-1434
DOI: 10.1007/s10068-011-0196-1
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Effects of green tea catechin on the lipid oxidation, volatile compound formation, and losses of retinol and α-tocopherol in whole milk during light illumination as compared with ascorbic acid
Journal article published in 2011 by
Mun Yhung Jung 
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