[Changes of SH groups in heated milk and their effect on redox characteristic of milk and milk powder].
D000818:Animals; D002417:Cattle; D004590:Electrophoresis, Paper; D005260:Female; D005519:Food Preservation; D005978:Glutathione / Q000032:analysis; D006358:Hot Temperature; D007782:Lactoglobulins / Q000032:analysis; D008892:Milk / Q000032:analysis*; D008894:Milk Proteins / Q000032:analysis; D010084:Oxidation-Reduction; D010812:Physical Stimulation; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013997:Time Factors
D007782:Lactoglobulins; D008894:Milk Proteins; D013438:Sulfhydryl Compounds; D005978:Glutathione
Veränderungen der SH-Gruppen in erhitzter Milch und deren Einfluss auf die Redox-Eigenschaften von Milch und Milchpulver