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...
| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
MDPI AG
2021-03-01
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| Series: | Molecules |
| Subjects: | |
| Acceso en liña: | https://www.mdpi.com/1420-3049/26/5/1361 |