Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten

Flammulina velutipes

Immune support

SpeciesEnoki, Winter Mushroom

JournalFood Science and Technology Research

Year2000

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Flammulina velutipes in Food Science and Technology Research in 2000. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Sadako TAKASAKI Shunro KAWAKISHI (2000). Effects of Polyphenol Oxidase Activity in Wheat Flour on Protein-Bound 5-S-Cysteinyldopa Formation in Gluten. Food Science and Technology Research https://doi.org/10.3136/fstr.6.40

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