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The nutritional composition, the phenolic profiles and antioxidant capacity of the floral pollen from maize genotypes were evaluated. In addition, the antioxidant capacity, browning and wavelength spectra of melanoidins were investigated in the pollen samples stored at 4 °C for 7 days, dried at 40 °C for 6 h and exposed to a temperature of 100 °C during 12 h. The results showed that different maize...
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