摘要 : Different amounts of ascorbic acid (AA) were added to flour, and the concentrations of low and high molecular weight thiols in the dough were determined. For the determination of the low molecular weight thiols, glutathione, cyste... 展开
作者 | Koehler P. |
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期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 6 |
语种/中图分类号 | 英语 / S13 |
关键词 | Ascorbic acid Glutathione High molecular weight thiols Wheat Gluten Ellman's reagent Glutathione mixed disulfides Sulfhydryl groups Oxidized glutathione Flour Dehydrogenase Performance Bromate System |
馆藏号 | N2007EPST0002165 |