Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins

Journal of Cereal Science

Volumn 39, Issue 2, 2004, Pages 213-224

  Li, W ^a   Tsiami, A A ^a   Bollecker, S S ^a   Schofield, J D ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Baking performance; Protein fraction; Protein bound glutathione

Indexed keywords

TRITICUM AESTIVUM;

EID: 1642331655     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcs.2003.08.003     Document Type: Article

References (24)

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