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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoi...
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| Published in: | Molecules |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7961691/ https://ncbi.nlm.nih.gov/pubmed/33806318 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26051361 |
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