Effect of Ascorbic Acid in Dough:  Reaction of Oxidized...

Effect of Ascorbic Acid in Dough:  Reaction of Oxidized Glutathione with Reactive Thiol Groups of Wheat Glutelin

Koehler, Peter
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf026061t
Date:
August, 2003
File:
PDF, 82 KB
english, 2003
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