The Thermal Properties of Gliadins and Glutenins Fortified with Flavonoids and Their Glycosides Studied via Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC)
Thermal analyses (TGA and DSC) were used to determine the thermal properties of gliadins and glutenins extracted from a model wheat dough fortified with flavonoids and their glycosides. As flavonoids, quercetin; naringenin; hesperetin; and their glycosides, rutin, naringin, and hesperidin, were used...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2025-06-01
|
| Collection: | Applied Sciences |
| Sujets: | |
| Accès en ligne: | https://www.mdpi.com/2076-3417/15/13/7303 |
| Tags: |
Pas de tags, Soyez le premier à ajouter un tag!
|