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Reducing the damage of quinoa saponins on human gastric mucosal cells by a heating process
Different food processing methods will influence the structure and activity of compounds. In this work, molecular structure and different content crude saponins that were extracted from quinoa, treated with water soaking, water boiling, and water steaming were analyzed by HPLC. Flow cytometry was em...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977518/ https://www.ncbi.nlm.nih.gov/pubmed/31993174 http://dx.doi.org/10.1002/fsn3.1332 |