Han-Xue Li

Identification of potential flavonoids strongly correlated with bitterness and astringency in quinoa seedling vegetables via metabolomics and electronic tongue

Quinoa (Chenopodium quinoa Willd.) seedlings are nutrient-dense leafy vegetables, but their inherent bitterness and astringency limit consumer acceptance. The chemical basis underlying these sensory attributes remains largely unclear. In this study, four quinoa seedling varieties differing in seed coat colour were eval...