<i>Broa</i>, an Ethnic Maize Bread, as a Source of Phenolic Compounds

• मुख्य लेखकों: Andreia Bento-Silva (लेखक), Noélia Duarte (लेखक), Elsa Mecha (लेखक), Maria Belo (लेखक), Ana Teresa Serra (लेखक), Maria Carlota Vaz Patto (लेखक), Maria Rosário Bronze (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2021-04-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing...