Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

Author(s)

Tian, Ye

University of Turku

Yang, Baoru

University of Turku

Repo‐Carrasco‐Valencia, Ritva

Universidad Nacional Agraria La Molina

Suomela, Jukka-Pekka

University of Turku

Date Issued

11 de mayo de 2020

Type

Article

Volume

94

Series/Report No.

Journal of Cereal Science

Start Page

102996

End Page

102996

DOI

ISSN

0733-5210

1095-9963