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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...

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Detalles Bibliográficos
Autores principales:	Xue, Peng, Zhao, Lei, Wang, Yujie, Hou, Zhaohua, Zhang, Fengxiang, Yang, Xiushi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
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

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