Cite
HARVARD Citation
Schmid, M. et al. (n.d.). Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour. Cereal chemistry. 94 (3), pp. 546-553. [Online].
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Schmid, M. et al. (n.d.). Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour. Cereal chemistry. 94 (3), pp. 546-553. [Online].