Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread

In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers’ acceptance of broas, twelve br...

Descripción completa

Detalles Bibliográficos
Autores principales: Bento-Silva, Andreia, Duarte, Noélia, Belo, Maria, Mecha, Elsa, Carbas, Bruna, Brites, Carla, 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/PMC8533067/
https://www.ncbi.nlm.nih.gov/pubmed/34680029
http://dx.doi.org/10.3390/biom11101396

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533067/
https://www.ncbi.nlm.nih.gov/pubmed/34680029
http://dx.doi.org/10.3390/biom11101396

Ejemplares similares