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      Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

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      Journal: Food Chemistry
      Publisher: Elsevier BV

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          Journal
          Title: Food Chemistry
          Abbreviated Title: Food Chemistry
          Publisher: Elsevier BV
          ISSN (Print): 03088146
          Publication date Created: May 2010
          Publication date (Print): May 2010
          Volume: 120
          Issue: 1
          Pages: 128-133
          Article
          DOI: 10.1016/j.foodchem.2009.09.087
          SO-VID: 01e24191-a44d-4b6c-a016-6e8cb771b690
          Copyright © © 2010
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