DETERMINATION OF REDUCED AND OXIDIZED GLUTATHIONE IN WHEAT FLOURS AND DOUGHS

被引：8
|
作者：
WEBER, F
GROSCH, W
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1978年 / 167卷 / 02期
关键词：
D O I：
10.1007/BF01136133
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：87 / 92
页数：6
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