Relationship between free glutathione content and quality assessment parameters of wheat cultivars (Triticum aestivum L.)
- 1 April 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (4) , 485-491
- https://doi.org/10.1002/jsfa.2740230408
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Rheological activity of peptides, simple disulphides and simple thiols in wheaten doughJournal of the Science of Food and Agriculture, 1969
- Low molecular weight thiols and disulphides in flourJournal of the Science of Food and Agriculture, 1968
- The estimation of glutathione in rat tissues. A comparison of a new spectrophotometric method with the glyoxalase methodBiochemical Journal, 1964
- The reaction of glutathione with serum albumin, gluten and flour proteinsBiochemical Journal, 1963
- Wheat quality: A factor analysis of some test dataAustralian Journal of Agricultural Research, 1963