REDUCED/OXIDIZED GLUTATHIONE INDEX AS A TOOL FOR FOOD MONITORITY OXIDATIVE STRESS DURING EXTRUSION COOKING

✍ Scribed by H. ZIELINSKI; Z. RZEDZICKI

• Book ID: 111340272
• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 511 KB
• Volume: 25
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.2001.tb00454.x