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Journal: Foods, 2020
Volume: 9
Number: 660
Article:
Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
Authors:
by
Manal Mhada, Mohamed Louay Metougui, Khadija El Hazzam, Kamal El Kacimi and Abdelaziz Yasri
Link:
https://www.mdpi.com/2304-8158/9/5/660
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