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Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds
In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa mal...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5156641/ https://ncbi.nlm.nih.gov/pubmed/28035153 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2393-7 |
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