BINDING OF OXIDISED GLUTHATHIONE TO DOUGH PROTEINS AND NEW EXPLANATION, INVOLVING THIOL-DISULPHIDE EXCHANGE, OF PHYSICAL PROPERTIES OF DOUGH

被引：35
作者：
JONES, IK
CARNEGIE, PR
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1971年 / 22卷 / 07期
关键词：
D O I：
10.1002/jsfa.2740220709
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：358 / &
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