Nutritional composition of quinoa leafy greens: An underutilized plant-based food with the potential of contributing to current dietary trends
M. José Rodríguez Gómez, Patricia Calvo Magro, María Reguera Blázquez, Isaac Maestro‐Gaitán, Francisco Manuel Sánchez Iñiguez, Verónica Cruz Sobrado, Javier Matías Prieto
Topics & Concepts
Food scienceChenopodium quinoaComposition (language)SugarChemistryTroloxLeafy vegetablesGallic acidBiologyBotanyAntioxidantBiochemistryAntioxidant capacityPhilosophyLinguisticsSeed and Plant BiochemistryAgriculture Sustainability and Environmental Impact