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Articles

Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons

Efecto de los tratamientos de cocción en los compuestos bioactivos y actividad antioxidante del quintonil (Amaranthus hybridus) cosechado en primavera y verano

ORCID Icon, ORCID Icon, , ORCID Icon & ORCID Icon
Pages 707-714 | Received 29 Jan 2018, Accepted 28 Apr 2018, Published online: 22 Jun 2018

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