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BACKGROUND
Phenolic acids are antioxidant nutrients in cereals and affect the quality of wheat products and the properties of gluten protein. Gallic acid (GA), caffeic acid (CA), syringic acid (SA), and p‐coumaric acid (p‐CA) were selected to study the interaction mechanism between cereal phenolic acids and gluten protein.
RESULTS
The results showed that adding GA significantly (P < 0.05) decreased...