Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry.

Zhou, Xueyong; Yue, Ting; Wei, Zuofu; Yang, Liyan; Zhang, Lihong; Wu, Baomei.

Afiliação

Zhou X; School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China.
Yue T; School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China.
Wei Z; School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China.
Yang L; School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China.
Zhang L; School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China.
Wu B; School of Life Science, Shanxi Engineering Research Center of Microbial Application Technologies, Shanxi Normal University, Shanxi, Taiyuan, 030000, China.

Curr Res Food Sci ; 7: 100562, 2023.

Article em En | MEDLINE | ID: mdl-37600465