Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds

Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing...

Descripción completa

Detalles Bibliográficos
Autores principales: Bento-Silva, Andreia, Duarte, Noélia, Mecha, Elsa, Belo, Maria, Serra, Ana Teresa, Vaz Patto, Maria Carlota, Bronze, Maria Rosário
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145897/
https://www.ncbi.nlm.nih.gov/pubmed/33925894
http://dx.doi.org/10.3390/antiox10050672

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145897/
https://www.ncbi.nlm.nih.gov/pubmed/33925894
http://dx.doi.org/10.3390/antiox10050672

Ejemplares similares