Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.)
Year: 2013
Type: article
Authors: Elena Villacrés, Gabriela Claudia Pastor, María Belén Quelal, Ítalo Zambrano, Susan Haydee Soriano Morales
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2583168428