Effect of Ascorbic Acid in Dough: Reaction of Oxidized Glutathione with Reactive Thiol Groups of Wheat Glutelin
Koehler, PeterVolume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf026061t
Date:
August, 2003
File:
PDF, 82 KB
english, 2003