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As a result of defects that occur during the leavening process of GF bread [58], certain GF breads on the market have crust and crumb characteristics that are inferior to those of wheat-based bread
An Overview of Oxidative Stress, Neuroinflammation, and Neurodegenerative Diseases
An equal number of cells were employed for total protein quantification
, 2019 ,doi: 10.1007/s10157-019-01727-4
FABP-4, fatty acid binding protein-4
Motoki Shimizu, Iwate Biotechnology Research Center, for their critical advice
