| 1 | 12-oct-2024 | EFFECT OF SPROUTING, FERMENTATION AND COOKING ON ANTIOXIDANT CONTENT AND TOTAL ANTIOXIDANT ACTIVITY IN QUINOA AND AMARANTH | ECHEVERRIA DE LABASTIDA MARIA CRISTINA, CLARA MARIA DELLA CROCE, ELIANA LANFRANCA TASSI, LORENZA BELLANI, LUCIA GIORGETTI, MARTINA VENTO |
