Perigonium color and the antioxidant capacity of cañihua (Chenopodium pallidicaule Aellen)
Currently, it is necessary to know the content of bioactive compounds, one of them is the antioxidant capacity of food, which has nutritional importance and functional properties, since these components are natural and play an important role in the prevention and treatment of several diseases, inclu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de Nariño
2021-06-01
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| Series: | Revista de Ciencias Agrícolas |
| Subjects: | |
| Online Access: | https://doi.org/10.22267/rcia.213802.164 |