Formation of Melatonin and Its Isomer during Bread Dough Fermentation and Effect of Baking
Author:
Affiliation:
1. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf500294b
Reference26 articles.
1. Pineal Melatonin: Cell Biology of Its Synthesis and of Its Physiological Interactions*
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5. Emergence of naturally occurring melatonin isomers and their proposed nomenclature
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