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Bioscience, Biotechnology, and Biochemistry Volume 83, 2019 - Issue 11
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Food & Nutrition Science

Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd)

Yameng HanSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. China;College of Life Sciences, Shanxi University, Taiyuan, P.R. ChinaView further author information
,
Jianwei ChiSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. ChinaView further author information
,
Mingwei ZhangSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. ChinaView further author information
,
Ruifen ZhangSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. ChinaView further author information
,
Sanhong FanCollege of Life Sciences, Shanxi University, Taiyuan, P.R. ChinaView further author information
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Fei HuangSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. ChinaView further author information
,
Kaming XueDepartment of Traditional Chinese Medicine, Union Hospital Affiliated to Tongji Medical College, Huazhong University of Science and Technology, Wuhan, P.R. ChinaView further author information
&
Lei LiuSericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P.R. ChinaCorrespondence[email protected]
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Pages 2128-2139 | Received 09 May 2019, Accepted 25 Jun 2019, Published online: 07 Jul 2019

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