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Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Quinoa (<i>Chenopodium quinoa</i> Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants,...

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Principais autores: Francesca Melini, Valentina Melini
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-02-01
Serier:Fermentation
Fag:
quinoa
pseudocereals
phenolic compounds
antioxidant activity
fermentation
gluten-free grains
Online adgang:https://www.mdpi.com/2311-5637/7/1/20
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