Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten

Food Science and Technology Research

Volumn 6, Issue 1, 2000, Pages 40-43

  Takasaki, Sadako ^a   Kawakishi, Shunro ^b  

^a Tokyo Metropolitan Coll   (Japan)

^b SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

Author keywords

5 S cysteinyl 3,4 dihydroxyphenylalanine (5 S cysteinyldopa); Gluten; Polyphenol oxidase; Whole wheat flour

Indexed keywords

EID: 0001988157     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.6.40     Document Type: Article

References (17)

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