Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads

Journal of Cereal Science

Volumn 60, Issue 3, 2014, Pages 639-644

  Diana, Marina ^a,b   Rafecas, Magdalena ^a   Quílez, Joan ^b,c,d  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Technology Department   (Spain)

^c UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^d INSTITUTO DE SALUD CARLOS III   (Spain)

Author keywords

Blood pressure; Breads; Gamma aminobutyric acid; Sourdough

Indexed keywords

EID: 84922416424     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.06.009     Document Type: Article

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