摘要 : The reactions of oxidized glutathione generated from endogenous glutathione by the addition of ascorbic acid (AA) prior to dough mixing on free thiol groups of gluten proteins have been investigated. A small amount of S-35-labeled... 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 Oxidized glutathione Reactive thiol groups Wheat Gluten Localization Thlol/disulfide interchange Flour System Assay |
馆藏号 | N2007EPST0002165 |