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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