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

出版年份 2009 全文链接

标题

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

作者

关键词

-

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 43, Issue 3, Pages 447-451

出版商

Elsevier BV

发表日期

2009-09-16

DOI

10.1016/j.lwt.2009.09.010

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