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dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Bastidas, E.G. |
dc.contributor.author | Roura, R. |
dc.contributor.author | Rizzolo, D.A.D. |
dc.contributor.author | Massanés, T. |
dc.contributor.author | Gomis, Ramon, 1946- |
dc.date | 2017-04-03T08:01:26Z |
dc.date | 2017-04-03T08:01:26Z |
dc.date | 2016-03-02 |
dc.date | 2017-04-03T08:01:26Z |
dc.identifier.citation | 2155-9600 |
dc.identifier.citation | 665070 |
dc.identifier.uri | http://hdl.handle.net/2445/109262 |
dc.format | 10 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | OMICS Group |
dc.relation | Reproducció del document publicat a: https://doi.org/10.4172/2155-9600.1000497 |
dc.relation | Journal of Nutrition & Food Sciences, 2016, vol. 6, num. 3 |
dc.relation | https://doi.org/10.4172/2155-9600.1000497 |
dc.rights | cc-by (c) Bastidas, E.G. et al., 2016 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by/3.0/es |
dc.subject | Llavors |
dc.subject | Glucèmia |
dc.subject | Aliments sense gluten |
dc.subject | Aminoàcids essencials |
dc.subject | Alimentació |
dc.subject | Seeds |
dc.subject | Blood sugar |
dc.subject | Gluten-free foods |
dc.subject | Essential amino acids |
dc.subject | Diet |
dc.title | Quinoa (Chenopodium Quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |