Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds

Published 2009 View Full Article

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Title
Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 3, Pages 447-451
Publisher
Elsevier BV
Online
2009-09-16
DOI
10.1016/j.lwt.2009.09.010

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