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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

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