Effect of cooking on the content of bioactive compounds in quinoa (Chenopodium quinoa Willd) of different varieties of Peru. Nexo Revista Científica, [S. l.], v. 34, n. 06, p. 1550–1561, 2021. DOI: 10.5377/nexo.v34i06.13116. Disponível em: https://www.camjol.info/index.php/NEXO/article/view/13116. Acesso em: 27 jun. 2026.