Nutritional characterization of three quinoa (Chenopodium quinoa Willd.) cultivars grown in northern Italy
IntroductionGluten-free foods are often characterized by reduced dietary fibre content, a high glycemic index, low iron and calcium concentrations, and limited protein quality. Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal whose nutritional composition varies depending on the cult...
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| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Frontiers Media S.A.
2026-03-01
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| Seri Bilgileri: | Frontiers in Food Science and Technology |
| Konular: | |
| Online Erişim: | https://www.frontiersin.org/articles/10.3389/frfst.2026.1768332/full |
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