Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage
Xin Ji, Li Wang, Jing Zhao, Jiang Jiang
Topics & Concepts
MouthfeelFood scienceChemistryChlorogenic acidChenopodium quinoaSweetnessAntioxidantABTSTBARSHydrolysateTasteHydrolysisBiochemistryOrganic chemistryDPPHRaw materialLipid peroxidationSeed and Plant BiochemistryAgriculture Sustainability and Environmental ImpactConsumer Attitudes and Food Labeling