Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds.

Mhada, Manal; Metougui, Mohamed Louay; El Hazzam, Khadija; El Kacimi, Kamal; Yasri, Abdelaziz

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds.

Mhada, Manal; Metougui, Mohamed Louay; El Hazzam, Khadija; El Kacimi, Kamal; Yasri, Abdelaziz.

Afiliación

Mhada M; Laboratory of Natural Resources Valorization, AgroBioSciences, Mohammed VI Polytechnic University, Benguerir 43150, Morocco.
Metougui ML; Laboratory of Natural Resources Valorization, AgroBioSciences, Mohammed VI Polytechnic University, Benguerir 43150, Morocco.
El Hazzam K; Laboratory of Natural Resources Valorization, AgroBioSciences, Mohammed VI Polytechnic University, Benguerir 43150, Morocco.
El Kacimi K; Laboratory of Bio-organic and Macromolecular chemistry, Department Chemical Sciences, Faculty of Science and Technology, Cadi Ayad University, Marrakech 40000, Morocco.
Yasri A; Industrial Executive Operations Division, Gantour Industrial Site, Act 4 Community Gantour, OCP, Youssoufia 46303, Morocco.

Foods ; 9(5)2020 May 20.

Article en En | MEDLINE | ID: mdl-32443894

Palabras clave

Chenopodium quinoa; TPC; cooking; minerals; processing; saponins

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Marruecos Pais de publicación: Suiza

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