Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds
Quinoa (<i>Chenopodium quinoa</i> 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 (po...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/5/660 |