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Evaluation of nutritional compounds in new amaranth and quinoa cultivars

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Sylvio Vicentin PALOMBINI
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Materias:	Agrociencias fatty acids quinoa BRS Piabiru Amaranth BRS Alegria
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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