Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation
Saša Drakula, Dubravka Novotni, Nikolina Čukelj Mustač, Bojana Voučko, Marina Krpan, Mirjana Hruškar, Duška Ćurić
Topics & Concepts
Food scienceChemistryFermentationDPPHFerulic acidLactobacillus brevisLactobacillus plantarumProtocatechuic acidVanillic acidLactic acidAcetic acidAntioxidantBiochemistryBiologyBacteriaGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytochemicals and Antioxidant Activities