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Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds.
J Food Sci Technol. 2016 Nov;53(11):3978-3985. doi: 10.1007/s13197-016-2393-7. Epub 2016 Nov 15.
J Food Sci Technol. 2016.
PMID: 28035153
Free PMC article.
Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds.
Carciochi RA, Galván-D'Alessandro L, Vandendriessche P, Chollet S.
Carciochi RA, et al. Among authors: galvan d alessandro l.
Plant Foods Hum Nutr. 2016 Dec;71(4):361-367. doi: 10.1007/s11130-016-0567-0.
Plant Foods Hum Nutr. 2016.
PMID: 27368410
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