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Electrochemical modification of the redox potential of different milk products and its evolution during storage

Arnaud Schreyer, Michel Britten, Jean-Marc Chapuzet, Jean Lessard and Laurent Bazinet
Innovative Food Science & Emerging Technologies 9 (3) 255 (2008)
DOI: 10.1016/j.ifset.2007.07.001
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Oxidized Flavor in Milk: II. The Relation of Oxidation-Reduction Potentials to its Development

A.M. Swanson and H.H. Sommer
Journal of Dairy Science 23 (7) 597 (1940)
DOI: 10.3168/jds.S0022-0302(40)95552-7
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