Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.

Molecules · 2021 · PMC7961691 · PMID 33806318

Europe PMC DOI

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closest p · 1.0× alpha

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boldest claim

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highly significantp < 0.05actually significant

Moreover, highly significant negative correlations were found between FUR content and p -coumaric (−0.97, p < 0.05), catechin (−0.94, p < 0.05), rutin, gallic, ferulic, vanillic, and syringic acid (−0.93, p < 0.05) concentrations in the crumb and crust, indicating that they might be involved in the protein protection ( Table 3 ).

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