ArticleFoods (Basel, Switzerland)2024
The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase.
Ligen Wu et al.PubMed ↗Full text ↗Publisher ↗
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