Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds
Eliana Pereira, Vasco Cadavez, Lillian Barros, Christian R. Encina‐Zelada, Dejan Stojković, Marina Sokóvić, Ricardo C. Calhelha, Úrsula Gonzales-Barrón, Isabel C.F.R. Ferreira
Topics & Concepts
Chenopodium quinoaAntimicrobialKaempferolFood scienceChemistryQuercetinFungicideMinimum inhibitory concentrationMinimum bactericidal concentrationBiologyBotanyAntioxidantBiochemistryOrganic chemistrySeed and Plant BiochemistryConsumer Attitudes and Food LabelingAgricultural and Food Sciences