Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin
Jing Du, Meizhu Dang, Yangyang Jia, Yujuan Xu, Chunmei Li
Topics & Concepts
GluteninGliadinChemistryGlutenTanninDisulfide bondComposition (language)Food scienceProtein subunitBiochemistryPhilosophyLinguisticsGeneFood composition and propertiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities