Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oi...

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Detalles Bibliográficos
Autores principales: Fernández-López, Juana, Viuda-Martos, Manuel, Sayas-Barberá, María Estrella, Navarro-Rodríguez de Vera, Casilda, Lucas-González, Raquel, Roldán-Verdú, Alba, Botella-Martínez, Carmen, Pérez-Alvarez, Jose Angel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602150/
https://www.ncbi.nlm.nih.gov/pubmed/33066505
http://dx.doi.org/10.3390/plants9101359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602150/
https://www.ncbi.nlm.nih.gov/pubmed/33066505
http://dx.doi.org/10.3390/plants9101359

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