⌘+K

Pulse Explore Clubs Researchers Journals

Home Clubs Explore

April 1, 1954Journal of Dairy ScienceOpen Access

The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and Riboflavin

View Full Paper

Ask AI

Bookmark

Share

No abstract yet

We only have this paper's title and publication details.

Read it at the source→

Abstract

Departme~t of Dairy H~fsba~dry Tlte Pe~nsylraMa .lgrie~dt~ral Experime~t Statio~J, St(~te

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Stuart Patton (1954) studied this question.

synapsesocial.com/papers/6a9e061f5924b374fbf9a42b https://doi.org/10.3168/jds.s0022-0302(54)91278-3

View Full Paper

Ask AI

Bookmark

Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1The Origin of Sulfhydryl Groups in Milk Proteins and their Contributions to “Cooked” FlavorOriginal Research · 1952 · 99 citations
2The Strecker Degradation of α-Amino Acids.Original Research · 1952 · 266 citations
3The Effect of Light on Activated Flavor Development and on the Constituents of Milk and its Products: A ReviewReview · 1953 · 43 citations
4The photo-oxidation of certain organic substances in the presence of fluorescent dyesReview · 1928 · 24 citations
5Methionine—Origin of Sunlight Flavor in MilkOriginal Research · 1953 · 30 citations