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Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing
Gerhard Mair, Werner GroschVolume:
30
Year:
1979
Language:
english
Pages:
7
DOI:
10.1002/jsfa.2740300914
File:
PDF, 318 KB
english, 1979