Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)
Author(s)
Ye Tian
Baoru Yang
Ritva Repo‐Carrasco‐Valencia
Jukka‐Pekka Suomela
Date Issued
11 de mayo de 2020
Type
Article
Volume
94
Start Page
102996
End Page
102996