Phenolic compounds in novel foods: insights into white and pigmented quinoa

Author:

Melini FrancescaORCID,Melini ValentinaORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference70 articles.

1. European commission (2022) Novel food catalogue. https://food.ec.europa.eu/safety/novel-food/novel-food-catalogue_en. Accessed 19 Jan 2022

2. European Commission (1997) Regulation (EC) No 258/97 of the European parliament and of the council of 27 January 1997 concerning novel foods and novel food ingredients. In: Off J L. https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:31997R0258&from=EN. Accessed 19 Jan 2022

3. Alandia G, Rodriguez JP, Jacobsen SE et al (2020) Global expansion of quinoa and challenges for the Andean region. Glob Food Sec 26:100429. https://doi.org/10.1016/J.GFS.2020.100429

4. Bazile D, Pulvento C, Verniau A et al (2016) Worldwide evaluations of quinoa: Preliminary results from post international year of quinoa FAO projects in nine countries. Front Plant Sci 7:11. https://doi.org/10.3389/fpls.2016.00850

5. FAO & CIRAD (2015) State of the art report on quinoa around the world, Rome. https://www.fao.org/quinoa-2013/publications/detail/en/item/278923/icode/. Accessed 21 Jan 2022

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