Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour
Author:
Affiliation:
1. New Zealand Institute for Crop & Food Research Limited, Private Bag 4704, Christchurch, New Zealand.
2. Corresponding author. E-mail: everyd@crop.cri.nz
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference23 articles.
1. Relationship between free glutathione content and quality assessment parameters of wheat cultivars (Triticum aestivum L.)
2. Response of the ascorbate–glutathione cycle to excess copper in Arabidopsis thaliana (L.)
3. Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods
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