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Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.
Wronkowska, Malgorzata; Wiczkowski, Wieslaw; Topolska, Joanna; Szawara-Nowak, Dorota; Piskula, Mariusz Konrad; Zielinski, Henryk.
Afiliação
  • Wronkowska M; Institute of Animal Reproduction and Food Research, Department of Chemistry and Biodynamics of Food, Polish Academy of Science, 10-748 Olsztyn, Poland.
  • Wiczkowski W; Institute of Animal Reproduction and Food Research, Department of Chemistry and Biodynamics of Food, Polish Academy of Science, 10-748 Olsztyn, Poland.
  • Topolska J; Institute of Animal Reproduction and Food Research, Department of Chemistry and Biodynamics of Food, Polish Academy of Science, 10-748 Olsztyn, Poland.
  • Szawara-Nowak D; Institute of Animal Reproduction and Food Research, Department of Chemistry and Biodynamics of Food, Polish Academy of Science, 10-748 Olsztyn, Poland.
  • Piskula MK; Institute of Animal Reproduction and Food Research, Department of Chemistry and Biodynamics of Food, Polish Academy of Science, 10-748 Olsztyn, Poland.
  • Zielinski H; Institute of Animal Reproduction and Food Research, Department of Chemistry and Biodynamics of Food, Polish Academy of Science, 10-748 Olsztyn, Poland.
Molecules ; 28(6)2023 Mar 18.
Article em En | MEDLINE | ID: mdl-36985718
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fagopyrum / Farinha Tipo de estudo: Diagnostic_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fagopyrum / Farinha Tipo de estudo: Diagnostic_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article