Effect of cooking and malting on the contents and bioaccessibility of zinc and folate in quinoa (Chenopodium quinoa) and amaranth (Amaranthus sp.)

Summary

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Authors: Carla Mota, Inês Delgado, Ana Claudia Nascimento, Ana Sofia Matos, Gerard Bryan Gonzales, Mariana Santos, Carla Martins, Ricardo Assunção, Paula Alvito, Isabel Castanheira

Journal publisher: American Society of Nutrition

Published year: 2017