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Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread
Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefore, the loss of all labile bioactive compounds. In...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229889/ https://www.ncbi.nlm.nih.gov/pubmed/34073613 http://dx.doi.org/10.3390/foods10061202 |