The effect of thermal inactivation of lipoxygenase on the stability of vitamin E in wheat
- 1 September 1990
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 12 (2) , 177-185
- https://doi.org/10.1016/s0733-5210(09)80099-4
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flourJournal of Cereal Science, 1987
- Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ componentsJournal of Cereal Science, 1986
- Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenaseJournal of Cereal Science, 1986
- Oil determination of oilseed. Gravimetric routine methodJournal of Oil & Fat Industries, 1955