Lactic Fermentation Increases Antioxidant Capacity and Phenolic Compounds in White and Red Varieties of Quinoa
(2023) 14th European Nutrition Conference, 2023 p.78-78
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1daa7eb8-72c1-4dc8-add2-e8f5600068fc
- author
- Chu, Rui ; Uaila, Eulalia LU and Lazarte, Claudia E. LU
- organization
- publishing date
- 2023-11-23
- type
- Contribution to conference
- publication status
- published
- subject
- pages
- 1 pages
- conference name
- 14th European Nutrition Conference, 2023
- conference location
- Belgrade, Serbia
- conference dates
- 2023-11-14 - 2023-11-17
- DOI
- 10.3390/proceedings2023091078
- language
- English
- LU publication?
- yes
- id
- 1daa7eb8-72c1-4dc8-add2-e8f5600068fc
- date added to LUP
- 2024-06-04 12:16:05
- date last changed
- 2024-06-11 10:46:56
@misc{1daa7eb8-72c1-4dc8-add2-e8f5600068fc,
author = {{Chu, Rui and Uaila, Eulalia and Lazarte, Claudia E.}},
language = {{eng}},
month = {{11}},
pages = {{78--78}},
title = {{Lactic Fermentation Increases Antioxidant Capacity and Phenolic Compounds in White and Red Varieties of Quinoa}},
url = {{http://dx.doi.org/10.3390/proceedings2023091078}},
doi = {{10.3390/proceedings2023091078}},
year = {{2023}},
}