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Journal: Foods, 2024
Volume: 13
Number: 3602

Article: 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
Authors: by Ligen Wu and Anna Wang
Link: https://www.mdpi.com/2304-8158/13/22/3602

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