Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
Teagasc - The Irish Agriculture and Food Development Authority · National University of Ireland
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Abstract
No abstract available for this paper.
Citation impact
726
total citations
- FWCI
- 28.85
- Percentile
- 100%
- References
- 38
Citations per year
Authors
4- LALaura Alvarez‐JubeteCorresponding
Teagasc - The Irish Agriculture and Food Development Authority, National University of Ireland
- HHHilde H. Wijngaard
Teagasc - The Irish Agriculture and Food Development Authority
- EKElke K. Arendt
- EGEimear Gallagher
Teagasc - The Irish Agriculture and Food Development Authority
Topics & keywords
Topics
Keywords
- Amaranth
- Polyphenol
- Food science
- Chemistry
- Sprouting
- Antioxidant
- Phenols
- Composition (language)
UN Sustainable Development Goals
- Zero hunger
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