An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads
The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capacity of bread. Among the electrochemical methods, th...
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| Main Authors: | , , |
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| Format: | Book |
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MDPI AG,
2022-07-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |