Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde. | J Food Sci;77(1): H16-22, 2012 Jan. | MEDLINE

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Structural and antioxidant modification of wheat peptides modified by the heat and lipid peroxidation product malondialdehyde.

Tang, Xue; Wu, Qiuping; Le, Guowei; Wang, Jiao; Yin, Kaijian; Shi, Yonghui.

Affiliation

Tang X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, P R China.

J Food Sci ; 77(1): H16-22, 2012 Jan.

Article in En | MEDLINE | ID: mdl-22181681

Subject(s)

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptide Fragments / Seeds / Triticum / Lipid Peroxidation / Seed Storage Proteins / Malondialdehyde / Antioxidants Limits: Animals Language: En Journal: J Food Sci Year: 2012 Document type: Article

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Peptide Fragments / Seeds / Triticum / Lipid Peroxidation / Seed Storage Proteins / Malondialdehyde / Antioxidants Limits: Animals Language: En Journal: J Food Sci Year: 2012 Document type: Article