Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhizopus oligosporus 2710 was addressed in this study...

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Detalles Bibliográficos
Autores principales: Wronkowska, Małgorzata, Wiczkowski, Wiesław, Topolska, Joanna, Szawara-Nowak, Dorota, Piskuła, Mariusz Konrad, Zieliński, Henryk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056404/
https://www.ncbi.nlm.nih.gov/pubmed/36985718
http://dx.doi.org/10.3390/molecules28062746

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10056404/
https://www.ncbi.nlm.nih.gov/pubmed/36985718
http://dx.doi.org/10.3390/molecules28062746

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