Glutathione and related thiol compounds. I. Glutathione and related thiol compounds in flour

Author:

Li W,Bollecker S.S,Schofield J.D

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference20 articles.

1. Relationship between free glutathione content and quality assessment parameters of wheat cultivars;Archer;Journal of the Science of Food and Agriculture,1972

2. Determination of protein-glutathione mixed disulphides in wheat flour;Chen;Journal of Agricultural and Food Chemistry,1995

3. The total glutathione content and its relation to the rheological properties of dough;Coventry;Journal of the Science of Food and Agriculture,1972

4. Effect of certain breadmaking oxidants and reducing agents on dough rheological properties;Dong;Cereal Chemistry,1995

5. Thiols in flour and breadmaking quality;Ewart;Food Chemistry,1988

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