María Teresa Fernández-Espinar
2PUBLICATIONS
1CO-AUTHORS
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Publications (2)
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|Jan 21, 2022
Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour.José Vicente Gil, Adelaida Esteban-Muñoz, María Teresa Fernández-Espinar
|Feb 11, 2019
Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.Jaime Ballester-Sánchez, Jose Vicente Gil, Claudia Monika Haros
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