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Royal Society of Chemistry, Food and Function, 4(11), p. 2969-2977, 2020

DOI: 10.1039/d0fo00055h

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Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoaBRS Piabiru

Journal article published in 2020 by Shirley L. Sampaio, Ângela Fernandes, Carla Pereira, Ricardo C. Calhelha, Marina Sokovic ORCID, Celestino Santos-Buelga ORCID, Lillian Barros ORCID, Isabel C. F. R. Ferreira ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Quinoa is a very interesting food due to its nutritional and chemical composition, as well as its bioactive properties, such as antioxidant and antimicrobial activity.