2009•Food ChemistryRequires access

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

Ritva Repo‐Carrasco‐Valencia, Jarkko Hellström, Juha‐Matti Pihlava, Pirjo Mattila

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Key concepts: Chenopodium quinoa, Chenopodium, Chemistry, Botany, Biology, Food science, Chenopodiaceae, Flavonoid

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Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus) — Research Paper | ScholarLens