Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)
出版年份 2022 全文链接
标题
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)
作者
关键词
Quinoa, Thermal processing, Antioxidant activity, Antinutrients, Functional properties
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 113256
出版商
Elsevier BV
发表日期
2022-02-17
DOI
10.1016/j.lwt.2022.113256
参考文献
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