Shedding light on the volatile composition of broa, a traditional portuguese maize bread

Funding Information: Funding: This research was funded by the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement number 245058, and by Fundação para a Ciência e Tecnologia through research unit GREEN-IT (UID/Multi/04551/2020)....

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Detalhes bibliográficos
Autor principal: Bento-Silva, Andreia (author)
Outros Autores: Duarte, Noélia (author), Belo, Maria (author), Mecha, Elsa (author), Carbas, Bruna (author), Brites, Carla (author), Vaz Patto, Maria Carlota (author), Bronze, Maria Rosário (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Broa
Maillard reaction
Maize
Maize bread
Phenolic compounds
Volatiles
Biochemistry
Molecular Biology
Texto completo:http://hdl.handle.net/10362/131747
País:Portugal
Oai:oai:run.unl.pt:10362/131747
Descrição
Resumo:Funding Information: Funding: This research was funded by the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement number 245058, and by Fundação para a Ciência e Tecnologia through research unit GREEN-IT (UID/Multi/04551/2020). Funding Information: This research was funded by the European Union?s Seventh Framework Programme for research, technological development and demonstration under grant agreement number 245058, and by Funda??o para a Ci?ncia e Tecnologia through research unit GREEN-IT (UID/Multi/04551/2020). Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

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