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Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality

Food ChemistryNutritionSustainable Food ProductionPotential ImpactPolyphenolicsFood Bioactive CompoundNutraceutical IngredientSustainable AgricultureAgricultural EconomicsPublic HealthPhytochemistryPhytochemicalPhenolic Acids