Work

Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds

Year: 2016

Type: article

Source: Plant Foods for Human Nutrition

DOI: 10.1007/s11130-016-0567-0

Authors: Ramiro Ariel Carciochi, Leandro Galván-D’Alessandro, Pierre Vandendriessche, Sylvie Chollet

Institutions: Universidad Nacional del Centro de la Provincia de Buenos Aires, Université de Lille, Université du littoral côte d'opale, Institut Charles Viollette, Institut National de la Recherche Agronomique, Université Lille 1, Institut Supérieur d'Agriculture de Lille, Université d'Artois

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: Consejo Nacional de Investigaciones Científicas y Técnicas

OpenAlex ID: W2474518934

FWCI: 5.32

Cites: 35

Cited by: 122

Related to: 10