New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

Nicolas Navrot; Rikke Buhl Holstborg; Per Hagglund; Inge Lise Povlsen; Birte Svensson

doi:10.3390/antiox7120190

New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

Nicolas Navrot, Rikke Buhl Holstborg, Per Hagglund, Inge Lise Povlsen, Birte Svensson

Inflammation, Metabolism and Oxidation

2 Citationer (Scopus)

8 Downloads (Pure)

Originalsprog	Engelsk
Artikelnummer	190
Tidsskrift	Antioxidants
Vol/bind	7
Udgave nummer	12
ISSN	2076-3921
DOI	https://doi.org/10.3390/antiox7120190
Status	Udgivet - dec. 2018

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10.3390/antiox7120190Licens: CC BY

antioxidants-07-00190Forlagets udgivne version, 1,16 MBLicens: CC BY

Citationsformater

@article{7998e9386c684b2ba309e7cf32634163,

title = "New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough",

keywords = "wheat, thioredoxin, thioredoxin reductase, baking, redox, dough rheology",

author = "Nicolas Navrot and Holstborg, {Rikke Buhl} and Per Hagglund and Povlsen, {Inge Lise} and Birte Svensson",

year = "2018",

month = dec,

doi = "10.3390/antiox7120190",

language = "English",

volume = "7",

journal = "Antioxidants",

issn = "2076-3921",

publisher = "M D P I AG",

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T1 - New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

AU - Navrot, Nicolas

AU - Holstborg, Rikke Buhl

AU - Hagglund, Per

AU - Povlsen, Inge Lise

AU - Svensson, Birte

PY - 2018/12

Y1 - 2018/12

KW - wheat

KW - thioredoxin

KW - thioredoxin reductase

KW - baking

KW - redox

KW - dough rheology

U2 - 10.3390/antiox7120190

DO - 10.3390/antiox7120190

M3 - Journal article

SN - 2076-3921

VL - 7

JO - Antioxidants

JF - Antioxidants

IS - 12

M1 - 190

ER -

New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

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