Effects of Steaming on Fresh Edible Kernels of Waxy and Normal Maize Determined by Metabolomic Analysis

Effects of Steaming on Fresh Edible Kernels of Waxy and Normal Maize Determined by Metabolomic Analysis

The understanding of the characteristics and metabolite changes in waxy and normal maize kernels after cooking is rather limited. This study was designed to meticulously analyze the differences in characteristics and metabolites of these kernels before and after steaming. To cut environmental impact...

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Bibliographic Details
Main Authors: Yonghui He, Yingjie Zhu, Guangxuan Jiang, Mingyue Xu, Huanhuan Liu, Xuecai Zhang, Zhitong Yin
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
maize
cooking
metabolites
waxy maize
kernel
Online Access:https://www.mdpi.com/2304-8158/13/24/4157
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