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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Bibliographic Details
Main Author: Bento-Silva, Andreia (author)
Other Authors: Duarte, Noélia (author), Belo, Maria (author), Mecha, Elsa (author), Carbas, Bruna (author), Brites, Carla (author), Vaz Patto, Maria Carlota (author), Bronze, Maria Rosário (author)
Format: article
Language:eng
Published: 2022
Subjects:
Broa
Maillard reaction
Maize
Maize bread
Phenolic compounds
Volatiles
Biochemistry
Molecular Biology
Online Access:http://hdl.handle.net/10362/131747
Country:Portugal
Oai:oai:run.unl.pt:10362/131747

Internet

http://hdl.handle.net/10362/131747

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