| Autor: |
Qianwei Ma, Zhixiang Li, Thanutchaporn Kumrungsee, Wenda Huang, Ruge Cao |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 127-134 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2590-2598 |
| DOI: |
10.1016/j.gaost.2023.03.001 |
| Popis: |
Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant activity, antibacterial activity and bioavailability of phenolic compounds in four types of quinoa, and to evaluate the correlation between phenolics and its biological activities by correlation analysis. The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different. Pressure cooking could significantly increase (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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