Analysis of free reduced and free oxidised glutathione in wheat flour-Reference-Cited by-同舟云学术

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Analysis of free reduced and free oxidised glutathione in wheat flour

Published:1995-01 Issue:2 Volume:21 Page:127-136
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Schofield J.D.,Chen X.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Wheat proteins: structure and functionality in milling and bread making;Schofield,1994

2. Redox systems in dough;Grosch,1986

3. Action of oxidants and other improvers;Fitchett,1986

4. The action of oxidising and reducing agents on flour;Sullivan;Cereal Chemistry,1940

5. Dough improvement studies. I. Oxidation of glutathione by potassium bromate;Ziegler;Cereal Chemistry,1940

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