| 000 | 01329 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250516161648.0 | ||
| 264 | 0 | _c20140131 | |
| 008 | 201401s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2013.05.072 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aQiu, Chaoying | |
| 245 | 0 | 0 |
_aEffect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten. _h[electronic resource] |
| 260 |
_bFood chemistry _cDec 2013 |
||
| 300 |
_a2772-8 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAmino Acids _xanalysis |
| 650 | 0 | 4 |
_aAntioxidants _xchemistry |
| 650 | 0 | 4 |
_aCitric Acid _xchemistry |
| 650 | 0 | 4 | _aDigestion |
| 650 | 0 | 4 |
_aGlutens _xchemistry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aModels, Biological |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 | _aProtein Structure, Secondary |
| 650 | 0 | 4 | _aSolubility |
| 650 | 0 | 4 | _aSpectroscopy, Fourier Transform Infrared |
| 650 | 0 | 4 |
_aTriticum _xchemistry |
| 700 | 1 | _aSun, Weizheng | |
| 700 | 1 | _aCui, Chun | |
| 700 | 1 | _aZhao, Mouming | |
| 773 | 0 |
_tFood chemistry _gvol. 141 _gno. 3 _gp. 2772-8 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2013.05.072 _zAvailable from publisher's website |
| 999 |
_c22933047 _d22933047 |
||