http://pec.lib.wvu.edu/record/P167141944Oxidized flavor in milk. XIII. Studies of cupric complexes of ascorbic acid and certain amino acids and their possible relationship to oxidized flavor development in milk. Journal article reprint from: <em>Journal of Dairy Science</em>, v.27:no.3 (1944:Mar.). Brown, William Carson, 1910-Olson, Floyd C.Amino acids.Milk--Flavor and odor--Research.Milk.Dairy processing--Research.Vitamin C.14256