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Effects of household cooking methods on changes of tissue structure, phenolic antioxidant capacity and active component bioaccessibility of quinoa

Author:

Ruijuan Gu,Xiaowen Chang,Guotao Bai,Xiang Li,Yan Di,Xuebo Liu,Lijun Sun,Yutang Wang

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 July 2021

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