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. 2020 Aug 21;9(9):1159. doi: 10.3390/foods9091159

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Concentration (%) of each characterized family of compounds from (A) non-hydrolyzed (FE) and hydrolyzed extracts (HFE) from fenugreek; and (B) non-hydrolyzed (QE) and hydrolyzed (HQE) extracts from quinoa.

Concentration (%) of each characterized family of compounds from (A) non-hydrolyzed (FE) and hydrolyzed extracts (HFE) from fenugreek; and (B) non-hydrolyzed (QE) and hydrolyzed (HQE) extracts from quinoa.