TY  - BOOK
AU  - Yael Brend et al
TI  - Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions
KW  - Computer science, information & general works
UR  - https://new.zodml.org/sites/default/files/2023-08/total_phenolic_content_and_antioxidant_activity_of_red_and_yellow_quinoa_chenopodium_quinoa_willd._seeds_as_affected_by_baking_and_cooking_conditions.pdf
ER  -