Food and Nutrition Sciences
Vol.3 No.8(2012), Paper ID 21564, 6
pages
DOI:10.4236/fns.2012.38151
Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions
Yael Brend, Liel Galili, Hana Badani, Ran Hovav, Shmuel Galili
Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Copyright © 2012 Yael Brend, Liel Galili, Hana Badani, Ran Hovav, Shmuel Galili et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Y. Brend, L. Galili, H. Badani, R. Hovav and S. Galili, "Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (
Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions,"
Food and Nutrition Sciences, Vol. 3 No. 8, 2012, pp. 1150-1155. doi:
10.4236/fns.2012.38151.