Qiu, Chaoying <br/><br/>
Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol.  [electronic resource] 

 -  Food chemistry  Apr 2017 
 - 431-438 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.10.098  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Gliadin--metabolism<br/>Glycosylation<br/>Humans<br/>Hydrophobic and Hydrophilic Interactions<br/>Resveratrol<br/>Solubility<br/>Stilbenes--metabolism<br/>Triticum--metabolism