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Food Chemistry 2016 / 4

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

Nickel, Júlia, Spanier, Luciana Pio, Botelho, Fabiana Torma, Gularte, Márcia Arocha, Helbig, Elizabete
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.04.031
Date:
April, 2016
File:
PDF, 318 KB
english, 2016
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