Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

Quinoa (Chenopodium quinoa Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (polishing and milling...

Descripción completa

Detalles Bibliográficos
Autores principales: Mhada, Manal, Metougui, Mohamed Louay, El Hazzam, Khadija, El Kacimi, Kamal, Yasri, Abdelaziz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278802/
https://www.ncbi.nlm.nih.gov/pubmed/32443894
http://dx.doi.org/10.3390/foods9050660

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278802/
https://www.ncbi.nlm.nih.gov/pubmed/32443894
http://dx.doi.org/10.3390/foods9050660

Ejemplares similares