VALENCIA-REYES, Zanhy L.; GÜERE SALAZAR, Fiorella Vanessa; ZORRILLA-TARAZONA, Eduardo; FUSTER-GUILLEN, Doris; VERTIZ-OSORES, Jacinto Joaquín. 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: 5 dec. 2025.