Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds. [electronic resource]

By: Contributor(s): Producer: 20170407Description: 361-367 p. digitalISSN:
  • 1573-9104
Subject(s): Online resources: In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 71
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Publication Type: Journal Article

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