Concentrations of Low and High Molecular Weight Thiols in Wheat Dough As Affected by Different Concentrations of Ascorbic Acid
Koehler, PeterVolume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0260601
Date:
August, 2003
File:
PDF, 115 KB
english, 2003