Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties

Quinoa (<i>Chenopodium quinoa</i> Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with <i>Lactiplantibacillus...

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Үндсэн зохиолчид:	Rui Chu, Eulalia Uaila, Tariq Ismail, Claudia E. Lazarte
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2024-07-01
Цуврал:	Foods
Нөхцлүүд:	quinoa varieties lactic fermentation bioactive compounds polyphenols antioxidant capacity
Онлайн хандалт:	https://www.mdpi.com/2304-8158/13/15/2413
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!