Morrison, W. R., Tan, S. L. & Harghin, K. D. (1980).

Methods for the

quantitative analysis of lipids in cereal grains and similar tissues. J. Sci.
Agric. Food Chem., 31, 32940.
Przybylski, R. & Eskin, N. A. M. (1994). A simplified approach to the analysis
of cereal lipids. Food Chem., 51(2), 321-5.
Pako, P., Barto, H., Zagrodzki, P., Gorinstein, S., Fota, M., Zachwieja, Z.
Anthocyanins, total polyphenols and antioxidant activity in amaranth and
quinoa seeds and sprouts during their growth. Food Chemistry, 2009; 115:
994998.
Tang, Y., Li, X., Zhang, B., Chen, P.X., Liu, R., Tsao, R. Characterisation of
phenolics, betanins and antioxidant activities in seeds of three
Chenopodium quinoa Willd. genotypes. Food Chemistry, 2015; 166: 380
388.
Repo-Carrasco-Valencia, R., Hellstrm, J.K., Pihlava, J.M., Mattila, P.H.
Flavonoids and other phenolic compounds in Andean indigenous grains:
Quinoa (Chenopodium quinoa), kaiwa (Chenopodium pallidicaule) and
kiwicha (Amaranthus caudatus). Food Chemistry, 2010; 120, 128133