Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoi...

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Detalles Bibliográficos
Autores principales: Różańska, Maria Barbara, Siger, Aleksander, Szwengiel, Artur, Dziedzic, Krzysztof, Mildner-Szkudlarz, Sylwia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961691/
https://www.ncbi.nlm.nih.gov/pubmed/33806318
http://dx.doi.org/10.3390/molecules26051361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961691/
https://www.ncbi.nlm.nih.gov/pubmed/33806318
http://dx.doi.org/10.3390/molecules26051361

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