Peroxidation Radical Formation and Regiospecificity of Recombinated Anabaena sp. Lipoxygenase and Its Effect on Modifying Wheat Proteins
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
2. Department of Nutrition and Food Sciences, University of Maryland, College Park, Maryland 20742, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf405425c
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2. Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs
3. Glucose Oxidase in Breadmaking Systems
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5. Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough
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