Shedding Light on the Volatile Composition of
Alcohols
/ chemistry
Aldehydes
/ chemistry
Bread
/ analysis
Carotenoids
/ chemistry
Gas Chromatography-Mass Spectrometry
Humans
Ketones
/ chemistry
Lipids
/ chemistry
Oxidation-Reduction
Phenols
/ chemistry
Portugal
Solid Phase Microextraction
Volatile Organic Compounds
/ chemistry
Zea mays
/ chemistry
Maillard reaction
broa
maize
maize bread
phenolic compounds
volatiles
Journal
Biomolecules
ISSN: 2218-273X
Titre abrégé: Biomolecules
Pays: Switzerland
ID NLM: 101596414
Informations de publication
Date de publication:
22 09 2021
22 09 2021
Historique:
received:
18
08
2021
revised:
15
09
2021
accepted:
16
09
2021
entrez:
23
10
2021
pubmed:
24
10
2021
medline:
20
1
2022
Statut:
epublish
Résumé
In Portugal, maize has been used for centuries to produce an ethnic bread called
Identifiants
pubmed: 34680029
pii: biom11101396
doi: 10.3390/biom11101396
pmc: PMC8533067
pii:
doi:
Substances chimiques
Alcohols
0
Aldehydes
0
Ketones
0
Lipids
0
Phenols
0
Volatile Organic Compounds
0
Carotenoids
36-88-4
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
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