Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of que...

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Detalles Bibliográficos
Autores principales: Starowicz, Małgorzata, Koutsidis, Georgios, Zieliński, Henryk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429445/
https://www.ncbi.nlm.nih.gov/pubmed/30862064
http://dx.doi.org/10.3390/molecules24050982

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429445/
https://www.ncbi.nlm.nih.gov/pubmed/30862064
http://dx.doi.org/10.3390/molecules24050982

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