Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties
Author:
Affiliation:
1. School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
2. National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
Funder
Shanghai Agriculture Applied Technology Development Program
Capacity-Building Project of Local Universities of SSTC
Shanghai Sailing Program
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c06200
Reference46 articles.
1. Composition and secondary structure of proteins isolated from six different quinoa varieties from China
2. Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread
3. Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates
4. Extraction and quantification of saponins: A review
5. Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties
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