✦ LIBER ✦

Analysis of free reduced and free oxidised glutathione in wheat flour

✍ Scribed by J.D. Schofield; X. Chen

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of dough mixing and oxidising im

✍ Xijin Chen; J. David Schofield 📂 Article 📅 1996 🏛 Springer 🌐 English ⚖ 828 KB

Determination of free reduced and total

✍ Ridwan Sarwin; Cornelia Walther; Gudrun Laskawy; Brigitte Butz; Werner Grosch 📂 Article 📅 1992 🏛 Springer 🌐 English ⚖ 575 KB

Heat induced formation of free radicals

✍ Mogens L. Andersen; Henriette R. Erichsen; Leif H. Skibsted; Heidi B. Graversen; 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 354 KB

The free fatty acids of wheat flour: The

✍ W. R. Morrison 📂 Article 📅 1963 🏛 John Wiley and Sons 🌐 English ⚖ 642 KB

Nutritional properties and ultra-structu

✍ Hager, Anna-Sophie; Wolter, Anika; Jacob, Fritz; Zannini, Emanuele; Arendt, Elke 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 688 KB

Distribution of Glutathione in Osborne F

✍ B. Hahn; W. Grosch 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 117 KB