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glutathione in gluten affects rheology and water distribution of wheat dough by changing conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology cobre
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glutathione in gluten affects rheology and water distribution of wheat dough by changing conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology cobre
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glutathione in gluten affects rheology and water distribution of wheat dough by changing conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology cobre
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glutathione in gluten affects rheology and water distribution of wheat dough by changing conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology cobre
Merck CGP1-1KT Glutathione Peroxidase Cellular Activity Assay Kit | IRIGHT
A., Peiró, E., Dégano, P., Miralles, P
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Bottles:Transformation · 2 Bottles
( C ) Protein levels of SREBP-1c, SCD1, and CHAC1 in livers of mice under HFD
glutathione in gluten affects rheology and water distribution of wheat dough by changing conformation and protein depolymerisation - Guo - 2021 - International Journal of Food Science & Technology cobre
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