3OSHODI AA, OGUNGBENLE H N, OLADIMEJI M O. Chemical composition, nutritionally valuable minerals and functional properties of benniseed ( Sesamunradiatum), pearl millet (Pennisetumtyphoides) and quinoa ( Chenopodium qui- noa) flours [J]. Int JFood Sci Nutr, 1999,50 ( 5 ) :325 - 331.
4COMAI S, BERTAZZO A, BAILONI L, et al. The content of proteic and nonproteic (free and protein -bound)trypto- phanin quinoa and cereal flours [J]. Food Chem, 2007,100 (4) : 1350 - 1355.
5HIROSE Y, FUJITA T, ISHILL T, et al. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan [J] Food Chem, 2010, 119 ( 4 ) : 1300 - 1306.
6ESTRADA A, LI Bing, LAARVELD B. Adjuvant action of Chenopodium quinoa saponins on the induction of antibodyre- sponses to intragastric and intranasal administered antigens inmice[ J]. Comp ImmunolMicrobiol Infect Dis, 1998,2: ( 3 ) : 225 - 236.
7WOLDEMICHAEL G M, WINK M. Identification and bi, ological activities of triterpenoidsaponins from Chenopodi- umquinoa[J]. J Agric Food Chem, 2001,49 ( 5 ) : 2327 - 2332.
8ALVEREZ - JUBETE L, AERNDT E K. , GALLAGHER E. Nutritive value of pseudocereals and their increasing use as functional gluten - free ingredients [J]. Trends Food Sei&Technol,2010,21 : 106 - 113.
9LAMACCHIA C, CHILLO S, LAMPARELLI S, et al. Amaranth, quinoa and oat doughs:mechanical and rheologi- calbehaviour,polymeric protein size distribution and extract- ability [J]. J Food Eng, 2010,96 ( 1 ) : 97 - 106.
10FORMICA J V, REGELSON W. Review of the biology of quercetin and related bioflavonoids [ J ]. Food Chem Toxicol, 1995,33 (12) : 1061 - 1080.
