Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion
ABSTRACTHeating by microwave irradiation could be an alternative for cooking quinoa and improving its content of phenolic compounds, which have health-promoting properties. The goal of this study was to improve the bioaccessibility of phenolics content and antioxidant activity of quinoa using an opt...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2279186 |