Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

LWT

Volumn 87, Issue , 2018, Pages 217-224

  Verardo, Vito ^a   Glicerina, Virginia ^b   Cocci, Emiliano ^c   Frenich, Antonia Garrido ^d   Romani, Santina ^b   Caboni, Maria Fiorenza ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c Agribologna Consortium   (Italy)

^d UNIVERSITY OF ALMERÍA   (Spain)

Author keywords

Bread; Fagopyrum esculentum moench; Phenolic compounds; Radical scavenging activity

Indexed keywords

ANTIOXIDANTS; CROPS; FLAVONOIDS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BREAD; FAGOPYRUM; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLIC PROFILES; RADICAL SCAVENGING ACTIVITY;

FOOD PRODUCTS;

EID: 85028696110     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.063     Document Type: Article

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