Open AccessA fermented nutraceutical beverage from quinoa: The traditional grain of Andes
Publication year - 2021
Publication title -
indian journal of traditional knowledge
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.191
H-Index - 33
eISSN - 0975-1068
pISSN - 0972-5938
DOI - 10.56042/ijtk.v20i4.29204
Subject(s) - phytic acid , nutraceutical , lactic acid , food science , fermentation , chemistry , saponin , proanthocyanidin , phenols , fermentation in food processing , bacteria , biology , antioxidant , biochemistry , polyphenol , medicine , genetics , alternative medicine , pathology