Antioxidant Activity of Free and Bound Compounds in Quinoa (Chenopodium quinoa Willd.) Seeds in Comparison with Durum Wheat and Emmer
Article first published online: 11 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages C1150–C1155, November 2012
How to Cite
Laus, M. N., Gagliardi, A., Soccio, M., Flagella, Z. and Pastore, D. (2012), Antioxidant Activity of Free and Bound Compounds in Quinoa (Chenopodium quinoa Willd.) Seeds in Comparison with Durum Wheat and Emmer. Journal of Food Science, 77: C1150–C1155. doi: 10.1111/j.1750-3841.2012.02923.x
- Issue published online: 19 NOV 2012
- Article first published online: 11 OCT 2012
- MS 20120167 Submitted 2/3/2012, Accepted 7/29/2012.
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