Fig. 1From: Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize productsHeatmap of phenolic acids profile in maize mashes obtained by HPLC analysis (µg/g). GAL: gallic acid; PROT: protocatechuic acid; VAN: vanillic acid; SYR: syringic acid; CAF: caffeic acid, COU: p-coumaric acid; FER: ferulic acid; nd: not detectedBack to article page