<?xml version="1.0"?>
<oembed><version>1.0</version><provider_name>&#xC7;in Kimyasal &#xDC;reticisi</provider_name><provider_url>https://longchangextracts.com/tr</provider_url><author_name>longcha9</author_name><author_url>https://longchangextracts.com/tr/author/longcha9/</author_url><title>Optimization of the optimal extraction process and &#x3B1; - glucosidase inhibitory activity of quinoa bran and saponins using response surface methodology - China Chemical Manufacturer</title><type>rich</type><width>600</width><height>338</height><html>&lt;blockquote class="wp-embedded-content" data-secret="ni4smub6NI"&gt;&lt;a href="https://longchangextracts.com/tr/kinoa-kepegi-ve-saponinler/"&gt;Yan&#x131;t y&#xFC;zey metodolojisi kullan&#x131;larak kinoa kepe&#x11F;i ve saponinlerinin optimum ekstraksiyon i&#x15F;leminin ve &#x3B1;-glukozidaz inhibit&#xF6;r aktivitesinin optimizasyonu&lt;/a&gt;&lt;/blockquote&gt;&lt;iframe sandbox="allow-scripts" security="restricted" src="https://longchangextracts.com/tr/kinoa-kepegi-ve-saponinler/embed/#?secret=ni4smub6NI" width="600" height="338" title=""Yan&#x131;t y&#xFC;zey metodolojisi kullan&#x131;larak kinoa kepe&#x11F;i ve saponinlerin optimum ekstraksiyon i&#x15F;leminin ve &#x3B1;-glukozidaz inhibit&#xF6;r aktivitesinin optimizasyonu" - China Chemical Manufacturer" data-secret="ni4smub6NI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"&gt;&lt;/iframe&gt;&lt;script type="text/javascript"&gt;
/* &lt;![CDATA[ */
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&amp;&amp;d.addEventListener&amp;&amp;"undefined"!=typeof URL&amp;&amp;(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&amp;&amp;!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i&lt;o.length;i++)o[i].style.display="none";for(i=0;i&lt;a.length;i++)s=a[i],e.source===s.contentWindow&amp;&amp;(s.removeAttribute("style"),"height"===t.message?(1e3&lt;(r=parseInt(t.value,10))?r=1e3:~~r&lt;200&amp;&amp;(r=200),s.height=r):"link"===t.message&amp;&amp;(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&amp;&amp;n.host===r.host&amp;&amp;l.activeElement===s&amp;&amp;(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r&lt;s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
/* ]]&gt; */
&lt;/script&gt;</html><description>Optimization of the optimal extraction process and &#x3B1; &#x2013; glucosidase inhibitory activity of quinoa bran and saponins using response surface methodology Chenopodium quinoa Willd. is native to the Andes mountain region of South America and is the main traditional food of the Inca indigenous people. It has a history of consumption and cultivation of over [&hellip;]</description></oembed>
