Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference46 articles.
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3. Enzymatic oxidations of linoleic acid and glycerol-1-monolinoleate in doughs and flour-water suspensions
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