藜麦(Chenopodium quinoa Willd.)的营养特性和次生代谢产物:综述

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-12-05 DOI:10.1080/10942912.2023.2286895

Shivani Ranjan, Sumit Sow, Mainak Ghosh, Smruti Ranjan Padhan, Sanjay Kumar, Harun Gitari, Akello Mirriam, Dibyajyoti Nath

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引用次数: 0

摘要

藜麦是一种粮食作物，近年来因其高营养含量，植物化学品质和健康优势而受到欢迎。藜麦谷物含有高浓度的ami。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Nutraceutical properties and secondary metabolites of quinoa (Chenopodium quinoa Willd.): a review

Quinoa is a food grain crop that has gained popularity in recent years due to its high nutrient content, phytochemical qualities, and health advantages. Quinoa grain has a high concentration of ami...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.