Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble...

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Detalles Bibliográficos
Autores principales: Adebo, Oluwafemi Ayodeji, Oyedeji, Ajibola Bamikole, Adebiyi, Janet Adeyinka, Chinma, Chiemela Enyinnaya, Oyeyinka, Samson Adeoye, Olatunde, Oladipupo Odunayo, Green, Ezekiel, Njobeh, Patrick Berka, Kondiah, Kulsum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587012/
https://www.ncbi.nlm.nih.gov/pubmed/34771110
http://dx.doi.org/10.3390/molecules26216702

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8587012/
https://www.ncbi.nlm.nih.gov/pubmed/34771110
http://dx.doi.org/10.3390/molecules26216702

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