Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread

This research was funded by EUROPEAN UNION'S SEVENTH FRAMEWORK PROGRAMME for research, technological development and demonstration under grant agreement number 245058, by FUNDACAO PARA A CIENCIA E TECNOLOGIA and PORTUGAL 2020 to the Portuguese Mass Spectrometry Network, grant number LISBOA-01-0...

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Bibliographic Details
Main Author: Bento‐Silva, Andreia (author)
Other Authors: Duarte, Noélia (author), Mecha, Elsa (author), Belo, Maria (author), Vaz Patto, Maria Carlota (author), do Rosário Bronze, Maria (author)
Format: article
Language:eng
Published: 2021
Subjects:
Broa
Dehydrodiferuloyl putrescines
Dehydrotriferuloyl putrescines
Ferulic acid
Hydroxycinnamic acid amides
Maize
P‐coumaric acid
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
Online Access:http://hdl.handle.net/10362/116905
Country:Portugal
Oai:oai:run.unl.pt:10362/116905
Description
Summary:This research was funded by EUROPEAN UNION'S SEVENTH FRAMEWORK PROGRAMME for research, technological development and demonstration under grant agreement number 245058, by FUNDACAO PARA A CIENCIA E TECNOLOGIA and PORTUGAL 2020 to the Portuguese Mass Spectrometry Network, grant number LISBOA-01-0145-FEDER-402-022125 and by FUNDACAO PARA A CIENCIA E TECNOLOGIA through IF/01337/2014 FCT Investigator contract (MCVP) and research unit GREEN-IT (UID/Multi/04551/2020).

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