Yihao Liu

Efficient Freshness Assessment of Aged Wheat Based on Changes in the Lipase and Catalase Activities: Characterization and Molecular Basis

Wheat is prone to lipid oxidation and rancidity during long-term storage. This study determined the fatty acid values and malondialdehyde content of wheat stored for two to six years; these values increased from 17.29 mg/100 g and 1.57 mg/kg to 29.74 mg/100 g and 1.78 mg/kg, resp...