PHENOLIC COMPOUND CONTENT OF DISTILLED QUINOA (CHENOPODIUM QUINOA WILLD.) BEVERAGES
The effect of processing of two Peruvian quinoa seed cultivars on the content of total phenolic compounds (TPC) was studied. The cultivars were INIA 420 “Negra Collana” (BNQ, black) and INIA 415 “Pasankalla” (RPQ, red). Seeds were washed to remove saponins and germinated at three different times at...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2022-07-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202203&vol=3&aid=5473 |