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Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

✍ Scribed by Xijin Chen; J. David Schofield

Book ID: 112495777
Publisher: Springer
Year: 1996
Tongue: English
Weight: 828 KB
Volume: 203
Category: Article
ISSN: 0044-3026
DOI: 10.1007/bf01192874

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