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The influence of the starch component on thermal radical generation in flours

Maria Labanowska1, Magdalena Kurdziel, Maria Filek

  • 1Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland.

Carbohydrate Polymers
|December 5, 2013
PubMed

Keywords:
Carbon-centred radicalsCereal floursEPRTransition metal ionsTuber floursTyrosyl radical

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