Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains-Reference-Cited by-同舟云学术

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

Published:2016-10 Issue: Volume:209 Page:139-143
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nickel Júlia,Spanier Luciana Pio,Botelho Fabiana Torma,Gularte Márcia Arocha,Helbig Elizabete

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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