Concepedia

Ascorbate Oxidase levels in Wheat and their Relationship to Baking Quality

D. Every, Margaret Gilpin, Nigel G. Larsen

Journal of Cereal Science · 1996 · 26 citations · 0 references

Concepts

AgricultureFood SciencePlant SciencesCereal ScienceCrop PhysiologyPostharvest PhysiologyCereal Crop PhysiologyCereal EnzymologyCereal Grain AnatomyCereal Grain ChemistryFood AntioxidantsOxidative Enzymes In FoodsAscorbate MetabolismAscorbate OxidaseAscorbic Acid Redox SystemsBakingWheat Grain Quality