Reduced/oxidized glutathione index as a tool for food monitority oxidative stress during extrusion cooking

Journal of Food Processing and Preservation

Volumn 25, Issue 3, 2001, Pages 197-206

  Zielinski H ^a   Rzedzicki, Z ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035608007     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2001.tb00454.x     Document Type: Article

References (24)

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