2.5. Extracts preparation
2.5.1. Buffer extracts (BE)
Powdered samples of breads (1 g) were extracted for 1 h with
20 mL of PBS buffer (phosphate buffered saline, pH 7.4). The extracts
were separated by decantation and the residues were
extracted again with 20 mL of PBS buffer. Extracts were combined,
and stored in darkness at 20 C.