Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.
- Resource Type
- Article
- Source
- Molecules; Mar2023, Vol. 28 Issue 6, p2746, 11p
- Subject
BISCUITS BUCKWHEAT MAILLARD reaction FLOUR PHENOLS RHIZOPUS ENZYMES PHENOLIC acids - Language
- ISSN
- 14203049