Extraction and determination of free glutathione and its disulfide in various flour samples using liquid chromatography and on-line post column derivatization
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference31 articles.
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2. N. Navrot, R.B. Holstborg, P. Hägglun, I.L. Povlsen, B. Svensson, New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough, Antioxidants 2018, Vol. 7, Page 190. 7 (2018) 190. 10.3390/ANTIOX7120190.
3. Effect of glutathione on gelatinization and retrogradation of wheat flour and starch;Guo;J. Cereal Sci.,2020
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