Effect of chemical structure of selected phenolic acids on the structure of gluten proteins
Renata Welc, Konrad Kłosok, Monika Szymańska‐Chargot, Agnieszka Nawrocka
Topics & Concepts
ChemistryHydroxycinnamic acidGlutenCovalent bondHydrogen bondChemical structureAmino acidSide chainOrganic chemistryMoleculeBiochemistryAntioxidantPolymerCeliac Disease Research and ManagementMicrobial Metabolites in Food BiotechnologyFood composition and properties