دوره 2 شماره 3 (2019): March 2019

Review Articles

• Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: a review

  Blanca Hernández-Ledesma

  27-47

  • [Abstract] (انگلیسی)
  • [Full Article] (انگلیسی)

• Antioxidant properties of high molecular weight compounds from coffee roasting and brewing byproducts

  Amaia Iriondo-DeHond, Beatriz Ramírez, Francisco Velazquez Escobar, María Dolores del Castillo

  48-63

  • [Abstract] (انگلیسی)
  • [Full Article] (انگلیسی)