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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |