Effect of pressure cooking on phenolic compounds of quinoa
Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant activity, antibacterial activity and bioavailability of phenolic compounds in four types of quinoa, a...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2023-09-01
|
| Series: | Grain & Oil Science and Technology |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259823000109 |