Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants
Keywords: هیدروکسی تورولین باتلاقی; light-oxidized flavor; lipid oxidation; milk; antioxidant; ASCP; ascorbyl palmitate; BHA; butylated hydroxyanisole; BHT; butylated hydroxytoluene; ESL; extended shelf life; GC-O; gas chromatography-olfactometry; SPME; solid-phase microextraction; TOC; α-