Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by <i>Rhizopus oligosporus</i> 2710

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by <i>Rhizopus oligosporus</i> 2710

The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by <i>Rhizopus oligosporus</i> 2710 was addre...

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Bibliographic Details
Main Authors: Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Molecules
Subjects:
buckwheat flours
fungi
fermentation
phenolic compounds
Maillard reaction products
bioaccessibility
Online Access:https://www.mdpi.com/1420-3049/28/6/2746

Internet

https://www.mdpi.com/1420-3049/28/6/2746

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