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The effect of cooking on the antioxidant activity of quinoa seeds

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dc.contributor.authorVainio, T.M.
dc.contributor.authorJärvenpää, Eila
dc.contributor.authorRepo-Carrasco, V.R.
dc.contributor.departmentMaa- ja elintarviketalouden tutkimuskeskus (MTT) / BEL Elintarviketutkimus / Bioprosessointi (BIP/3128)-
dc.contributor.otherUniversity of Turku, Finland-
dc.contributor.otherUniversidad Nacional Agraria La Molina, Peru-
dc.date.accessioned2014-01-24T11:23:47Z
dc.date.accessioned2025-05-29T03:19:48Z
dc.date.available2014-01-24T11:23:47Z
dc.date.issued2013
dc.format.bitstreamfalse
dc.format.pagerangep. 56-57-
dc.identifier.olddbid423308
dc.identifier.oldhandle10024/481977
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/54840
dc.language.isoeng-
dc.okm.discipline414 Maatalouden bioteknologia-
dc.okm.internationalcopublicationei-
dc.relation.ispartofAbstract book of Simposio Internacional Quinoa Jujuy - Argentina, 2013-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/481977
dc.subject.agriforsantioksidantit-
dc.subject.agrovocantioxidants-
dc.subject.agrovocquinoa-
dc.subject.finagriElintarvikkeet, ravitsemus-
dc.subject.keywordquinoa-
dc.subject.keywordprocessing-
dc.subject.keywordantioxidant activity-
dc.subject.keywordantioksidatiivisuus-
dc.subject.ysakvinoa-
dc.subject.ysaprosessointi-
dc.titleThe effect of cooking on the antioxidant activity of quinoa seeds-
dc.type.oa0 ei vastausta/ei Open access julkaisu.-
dc.type.okmfi=M2 Esitelmä tai posteri|sv=M2 Presentation|en=M2 Presentation or poster|-

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