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An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads

The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, th...

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Detalles Bibliográficos
Autores principales:	Zielińska, Danuta, Zieliński, Henryk, Piskuła, Mariusz Konrad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330432/ https://www.ncbi.nlm.nih.gov/pubmed/35892640 http://dx.doi.org/10.3390/antiox11081438

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