| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398297 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Antioxidant capacity, phenolic and volatile compounds of licuri were determined. ⺠Licuri shows a high quantity of bioactive compounds. ⺠We examine changes of bioactive and volatile compounds during licuri roasting. ⺠Bioactive compounds and Maillard compounds of licuri increase during roasting.
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Authors
Simona Belviso, Daniela Ghirardello, Manuela Giordano, Generosa Sousa Ribeiro, Josenaide de Souza Alves, Silvia Parodi, Stefano Risso, Giuseppe Zeppa,