LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking.
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DOI: 10.1111/jam.15346
Abstract: AIMS This study aimed to quantify α-amylase trypsin inhibitor (ATI) CM3 and glutathione (GSH) during wheat sourdough breadmaking. METHODS AND RESULTS Breads were made with two wheat cultivars and fermented with Fructilactobacillus sanfranciscensis, F. sanfranciscensis… read more here.
Keywords: wheat; cm3 glutathione; trypsin inhibitor; amylase trypsin ... See more keywords