<oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><dc:identifier>http://pec.lib.wvu.edu/record/P16712</dc:identifier><dc:date>1942</dc:date><dc:title>Oxidized flavor in milk.  XI. Ascorbic acid, glutathione, and hydrogen peroxide as mechanisms for the production of oxidized flavor. </dc:title><dc:description>Journal article reprint from: &amp;lt;em&amp;gt;Journal of Dairy Science&amp;lt;/em&amp;gt;, v.25:no.12 (1942:Dec.). </dc:description><dc:creator>Brown, William Carson, 1910-</dc:creator><dc:creator>Olson, Floyd C.</dc:creator><dc:subject>Glutathione.</dc:subject><dc:subject>Milk--Flavor and odor--Research.</dc:subject><dc:subject>Hydrogen peroxide.</dc:subject><dc:subject>Milk.</dc:subject><dc:subject>Vitamin C.</dc:subject><dc:type>14256</dc:type></oai_dc:dc>