Base de dados : MEDLINE
Pesquisa : B01.650.940.800.575.912.250.198.500.100.666.875 [Categoria DeCS]
Referências encontradas : 234 [refinar]
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[PMID]:29317207
[Au] Autor:Imamura T; Takagi H; Miyazato A; Ohki S; Mizukoshi H; Mori M
[Ad] Endereço:Ishikawa Prefectural University, Nonoichi, Ishikawa, 921-8836, Japan. Electronic address: timamura@ishikawa-up.ac.jp.
[Ti] Título:Isolation and characterization of the betalain biosynthesis gene involved in hypocotyl pigmentation of the allotetraploid Chenopodium quinoa.
[So] Source:Biochem Biophys Res Commun;496(2):280-286, 2018 02 05.
[Is] ISSN:1090-2104
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:In quinoa seedlings, the pigment betalain accumulates in the hypocotyl. To isolate the genes involved in betalain biosynthesis in the hypocotyl, we performed ethyl methanesulfonate (EMS) mutagenesis on the CQ127 variety of quinoa seedlings. While putative amaranthin and celosianin II primarily accumulate in the hypocotyls, this process produced a green hypocotyl mutant (ghy). This MutMap+ method using the quinoa draft genome revealed that the causative gene of the mutant is CqCYP76AD1-1. Our results indicated that the expression of CqCYP76AD1-1 was light-dependent. In addition, the transient expression of CqCYP76AD1-1 in Nicotiana benthamiana leaves resulted in the accumulation of betanin but not isobetanin, and the presence of a polymorphism in CqCYP76A1-2 in the CQ127 variety was shown to have resulted in its loss of function. These findings suggested that CqCYP76AD1-1 is involved in betalain biosynthesis during the hypocotyl pigmentation process in quinoa. To our knowledge, CqCYP76AD1-1 is the first quinoa gene identified by EMS mutagenesis using a draft gene sequence.
[Mh] Termos MeSH primário: O-Dealquilase 7-Alcoxicumarina/genética
Betalaínas/biossíntese
Chenopodium quinoa/genética
Regulação da Expressão Gênica de Plantas
Genes de Plantas
Hipocótilo/genética
[Mh] Termos MeSH secundário: O-Dealquilase 7-Alcoxicumarina/metabolismo
Sequência de Bases
Betacianinas/biossíntese
Chenopodium quinoa/efeitos dos fármacos
Chenopodium quinoa/crescimento & desenvolvimento
Chenopodium quinoa/metabolismo
Metanossulfonato de Etila/farmacologia
Hipocótilo/efeitos dos fármacos
Hipocótilo/crescimento & desenvolvimento
Hipocótilo/metabolismo
Luz
Mutagênese
Mutagênicos/farmacologia
Pigmentação
Folhas de Planta/efeitos dos fármacos
Folhas de Planta/genética
Folhas de Planta/crescimento & desenvolvimento
Folhas de Planta/metabolismo
Polimorfismo Genético
Tabaco/genética
Tabaco/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Betacyanins); 0 (Mutagens); 15167-84-7 (amaranthin betacyanin); 37279-84-8 (Betalains); 5YJC992ZP6 (betanin); 9H154DI0UP (Ethyl Methanesulfonate); EC 1.14.13.- (7-Alkoxycoumarin O-Dealkylase); EC 1.14.13.- (cytochrome P-450 CYP76B1 (Helianthus tuberosus))
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180214
[Lr] Data última revisão:
180214
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180111
[St] Status:MEDLINE


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[PMID]:29239176
[Au] Autor:Henarejos-Escudero P; Guadarrama-Flores B; Guerrero-Rubio MA; Gómez-Pando LR; García-Carmona F; Gandía-Herrero F
[Ad] Endereço:Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria. Regional Campus of International Excellence "Campus Mare Nostrum″. Universidad de Murcia , 30100 Murcia, Spain.
[Ti] Título:Development of Betalain Producing Callus Lines from Colored Quinoa Varieties (Chenopodium quinoa Willd).
[So] Source:J Agric Food Chem;66(2):467-474, 2018 Jan 17.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Betalains are water-soluble plant pigments of hydrophilic nature with promising bioactive potential. Among the scarce edible sources of betalains is the grain crop quinoa (Chenopodium quinoa Willd), with violet, red, and yellow grains being colored by these pigments. In this work, callus cultures have been developed from differently colored plant varieties. Stable callus lines exhibited color and pigment production when maintained on Murashige and Skoog medium supplemented with the plant growth regulators 6-benzylaminopurine (8.88 µM) and 2,4-dichlorophenoxyacetic acid (6.79 µM) with a reduction of the nitrogen source to 5.91 mM. Pigment analysis by HPLC-DAD and ESI-MS/MS fully describes the content of individual pigments in the cell lines and allows the first report on the pigments present in quinoa seedlings. Phyllocactin and vulgaxanthin I are described as novel pigments in the species and show the potential of C. quinoa culture lines in the production of compounds of nutritional value.
[Mh] Termos MeSH primário: Betalaínas/biossíntese
Chenopodium quinoa/metabolismo
[Mh] Termos MeSH secundário: Betalaínas/química
Chenopodium quinoa/química
Chenopodium quinoa/classificação
Chenopodium quinoa/crescimento & desenvolvimento
Cor
Valor Nutritivo
Pigmentos Biológicos/biossíntese
Pigmentos Biológicos/química
Espectrometria de Massas em Tandem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Pigments, Biological); 37279-84-8 (Betalains)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171215
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04642


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[PMID]:28556278
[Au] Autor:Rios F; Lobo M; Samman N
[Ad] Endereço:Research Center in Food Technology, Faculty of Engineering, National University of Jujuy, Jujuy, Argentina.
[Ti] Título:Acceptability of beehive products as ingredients in quinoa bars.
[So] Source:J Sci Food Agric;98(1):174-182, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The aim of this work was to develop a puffed quinoa bar with beehive products of high content of phenolic compounds, based on acceptability and perception of consumers. A rotational central composite design of three variables (honey, pollen and propolis) was used for food product formulation. The responses to optimize were sensorial acceptability and polyphenol content. Next to acceptability a check-all-that-apply (CATA) test was performed with 115 consumers. Preference maps were used to relate acceptability and sensorial attributes of bars that cause rejection or acceptance. RESULTS: The experimental design determined that pollen and propolis significantly increased phenolic content but decreased acceptability of formulations. Preference maps established that attributes like astringency, bitter flavor, pungency and intense yellow color were associated with the low acceptability while attributes of sweetness and weak astringency were related to high acceptance of products. Range of polyphenol content determined in the widely accepted formulations was 2.15-2.91 g kg , significantly higher than commercial products. CONCLUSION: The incorporation of beehive products, in quinoa bars, increased the total polyphenol content and the functional properties, but at the same time reduced the consumer acceptability. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Chenopodium quinoa/química
Aromatizantes/análise
Aditivos Alimentares/análise
Preferências Alimentares
Mel/análise
Pólen/química
Própole/análise
[Mh] Termos MeSH secundário: Chenopodium quinoa/metabolismo
Seres Humanos
Polifenóis/análise
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Food Additives); 0 (Polyphenols); 9009-62-5 (Propolis)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170531
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8452


  4 / 234 MEDLINE  
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[PMID]:28551238
[Au] Autor:Escribano J; Cabanes J; Jiménez-Atiénzar M; Ibañez-Tremolada M; Gómez-Pando LR; García-Carmona F; Gandía-Herrero F
[Ad] Endereço:Departamento de Bioquímica y Biología Molecular A, Unidad Docente de Biología, Facultad de Veterinaria, Regional Campus of International Excellence "Campus Mare Nostrum", Universidad de Murcia, Murcia, Spain.
[Ti] Título:Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties.
[So] Source:Food Chem;234:285-294, 2017 Nov 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Quinoa was the traditional grain crop used by the prehispanic civilizations in America. Grains are white, black, yellow, and red-violet and plants are cultivated in vast areas of Peru, Bolivia and Ecuador. The recent description of the betacyanin pigment betanin in red-violet varieties is here further analyzed detecting the presence of amaranthin not previously identified in quinoa grains. Yellow-orange grains are characterized for the first time and up to four different betaxanthins are found to be responsible for this coloration. The native fluorescence of the identified betaxanthins makes the surface of the yellow quinoa grains glow with green fluorescent light. The presence of betalains is correlated with high antioxidant and free radical scavenging activities measured under the FRAP, ABTS and ORAC assays in grain extracts of 29 Peruvian varieties. TEAC equivalence is as high as 44.1 and 47.4mmol Trolox/kg for the yellow and red-violet varieties analyzed respectively.
[Mh] Termos MeSH primário: Antioxidantes/química
Betalaínas/química
Chenopodium quinoa/química
Saponinas/química
[Mh] Termos MeSH secundário: Equador
Peru
Pigmentação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Saponins); 37279-84-8 (Betalains)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170529
[St] Status:MEDLINE


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[PMID]:28530552
[Au] Autor:Srichuwong S; Curti D; Austin S; King R; Lamothe L; Gloria-Hernandez H
[Ad] Endereço:Nestlé Research Center, PO Box 44, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland.
[Ti] Título:Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
[So] Source:Food Chem;233:1-10, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains). Such amylopectin features and amylose content contributed to the differences in thermal and pasting properties as well as starch digestibility of the flours. Non-starch constituents had additional impacts; proteins delayed starch gelatinization and pasting, especially in sorghum flours, and high levels of soluble fibre retarded starch retrogradation in wheat, quinoa and amaranth flours. Enzymatic hydrolysis of starch was restricted by the presence of associated protein matrix and enzyme inhibitors, but accelerated by endogenous amylolytic enzymes.
[Mh] Termos MeSH primário: Farinha
Amido
[Mh] Termos MeSH secundário: Chenopodium quinoa
Milhetes
Sorghum
Grãos Integrais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170809
[Lr] Data última revisão:
170809
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


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[PMID]:28490074
[Au] Autor:Kaspchak E; Oliveira MAS; Simas FF; Franco CRC; Silveira JLM; Mafra MR; Igarashi-Mafra L
[Ad] Endereço:Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. dos Santos s/n, Zip Code 81531-980 Curitiba, PR, Brazil.
[Ti] Título:Determination of heat-set gelation capacity of a quinoa protein isolate (Chenopodium quinoa) by dynamic oscillatory rheological analysis.
[So] Source:Food Chem;232:263-271, 2017 Oct 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This work aimed to study the influence of pH (3.5 and 7.0) and CaCl and MgCl addition on heat-set gelation of a quinoa protein isolate at 10% and 15% (w/w). The protein isolate obtained was composed mainly of 11S globulin as was observed by electrophoresis and mass spectrometry analysis. Heat-set gelation occurred at both pH values studied. Nevertheless, the gels formed at pH 3.5 were more viscoelastic and denser than those formed at pH 7.0, that was coarser and presented syneresis. The CaCl and MgCl addition increased the gel strength during rheological analysis at pH 3.5, possibly due to the formation of fiber-like connections in the gel network. At pH 7.0, the divalent salts resulted in weaker gels formed by agglomerates, suggesting a neutralization of the protein surface charges. The differences in quinoa protein gelation were attributed to solubility, and the flexibility of proteins secondary structure at the pH studied.
[Mh] Termos MeSH primário: Chenopodium quinoa/química
Proteínas de Plantas/isolamento & purificação
[Mh] Termos MeSH secundário: Géis
Temperatura Alta
Concentração de Íons de Hidrogênio
Reologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Gels); 0 (Plant Proteins)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170824
[Lr] Data última revisão:
170824
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170512
[St] Status:MEDLINE


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[PMID]:28274868
[Au] Autor:Hu Y; Zhang J; Zou L; Fu C; Li P; Zhao G
[Ad] Endereço:School of pharmacy and bioengineering, Chengdu University, Chengdu 610106, China.
[Ti] Título:Chemical characterization, antioxidant, immune-regulating and anticancer activities of a novel bioactive polysaccharide from Chenopodium quinoa seeds.
[So] Source:Int J Biol Macromol;99:622-629, 2017 Jun.
[Is] ISSN:1879-0003
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Chenopodium quinoa, a promising nutraceutical cereal, has attracted increasing research interest, yet its polysaccharides remains to get few systematic studies. In this study, we employed orthogonal experimental design to optimize the ultrasound-assisted extraction process for highest yield of C. quinoa polysaccharides. A novel C. quinoa polysaccharide (CQP) fraction with high content and low molecular weight (8852Da) was subsequently purified by column chromatography, constituted by galacturonic acid and glucose monosaccharides. The purified CQP exhibited significantly antioxidant effect against DPPH and ABTS , with even higher efficiency than some other reported polysaccharides. Moreover, CQP could promote the RAW264.7 macrophage proliferation, while suppress the nitri oxide production on inflammatory RAW264.7 macrophage in a dose- and time-dependent manner. In view of the pathological correlation of free radical, inflammation and carcinogenesis, the anticancer effect of CQP was further investigated on human liver cancer SMMC 7721 and breast cancer MCF-7 cells. Interestingly, CQP displayed cytotoxicity against cancer cells, while none proliferation inhibition on normal cells. These results suggest that the bioactive polysaccharide from C. quinoa provided the promising potential as a natural antioxidant, immune-regulating and anticancer candidate for food and even drug application.
[Mh] Termos MeSH primário: Chenopodium quinoa/química
Imunomodulação/efeitos dos fármacos
Polissacarídeos/química
Polissacarídeos/farmacologia
Sementes/química
[Mh] Termos MeSH secundário: Animais
Antineoplásicos/química
Antineoplásicos/isolamento & purificação
Antineoplásicos/farmacologia
Antioxidantes/química
Antioxidantes/isolamento & purificação
Antioxidantes/farmacologia
Seres Humanos
Células MCF-7
Camundongos
Monossacarídeos/análise
Polissacarídeos/isolamento & purificação
Células RAW 264.7
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antineoplastic Agents); 0 (Antioxidants); 0 (Monosaccharides); 0 (Polysaccharides)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170509
[Lr] Data última revisão:
170509
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170310
[St] Status:MEDLINE


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[PMID]:28267866
[Au] Autor:Wu G; Ross CF; Morris CF; Murphy KM
[Ad] Endereço:School of Food Science, Washington State Univ., Pullman, WA, 99164, U.S.A.
[Ti] Título:Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
[So] Source:J Food Sci;82(4):993-1005, 2017 Apr.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Quinoa is becoming increasingly popular, with an expanding number of commercially available varieties. To compare the sensory properties of these quinoa varieties, a common sensory lexicon needs to be developed. Thus, the objective of this study was to develop a lexicon of cooked quinoa and examine consumer acceptance of diverse varieties. A trained panel (n = 9) developed aroma, taste/flavor, texture, and color descriptors to describe the sensory properties of 21 quinoa varieties. In addition, texture of the cooked quinoa was determined using a texture analyzer. Results indicated that the developed lexicon could distinguish among these quinoa varieties, showing significant differences in aromas, taste/flavors, and texture attributes. Specifically, quinoa variety effects were observed for the aromas of caramel, nutty, buttery, grassy, earthy, and woody; taste/flavor of sweet, bitter, grain-like, nutty, earthy, and toasty; and firm, cohesive, pasty, adhesive, crunchy, chewy, astringent, and moist textures. Three varieties, "QQ74," "Linares," and "CO407D," exhibited an adhesive texture that has not been described in other commercialized quinoa. Subsequent consumer evaluation (n = 100) on 6 selected samples found that the "Commercial Red" sample was the most accepted overall whereas the least accepted was the field variety "QQ74." For all consumers, overall acceptance of quinoa was driven by higher intensities of grassy aroma, and firm and crunchy texture. Segmentation of the consumers into 4 groups was explored and showed that consumers varied in their acceptance of specific attributes, particularly texture. From the present study, the quinoa lexicon and key drivers of consumer acceptance can be utilized in the industry to evaluate quinoa varieties, product quality and processing procedures.
[Mh] Termos MeSH primário: Chenopodium quinoa/química
Comportamento do Consumidor
Grãos Comestíveis
[Mh] Termos MeSH secundário: Adulto
Comportamento de Escolha
Cor
Culinária
Feminino
Preferências Alimentares
Seres Humanos
Masculino
Meia-Idade
Odorantes
Olfato
Paladar
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170523
[Lr] Data última revisão:
170523
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170308
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13677


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[PMID]:28178233
[Au] Autor:Jarvis DE; Ho YS; Lightfoot DJ; Schmöckel SM; Li B; Borm TJ; Ohyanagi H; Mineta K; Michell CT; Saber N; Kharbatia NM; Rupper RR; Sharp AR; Dally N; Boughton BA; Woo YH; Gao G; Schijlen EG; Guo X; Momin AA; Negrão S; Al-Babili S; Gehring C; Roessner U; Jung C; Murphy K; Arold ST; Gojobori T; Linden CG; van Loo EN; Jellen EN; Maughan PJ; Tester M
[Ad] Endereço:King Abdullah University of Science and Technology (KAUST), Biological and Environmental Sciences &Engineering Division (BESE), Thuwal, 23955-6900, Saudi Arabia.
[Ti] Título:The genome of Chenopodium quinoa.
[So] Source:Nature;542(7641):307-312, 2017 02 16.
[Is] ISSN:1476-4687
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Chenopodium quinoa (quinoa) is a highly nutritious grain identified as an important crop to improve world food security. Unfortunately, few resources are available to facilitate its genetic improvement. Here we report the assembly of a high-quality, chromosome-scale reference genome sequence for quinoa, which was produced using single-molecule real-time sequencing in combination with optical, chromosome-contact and genetic maps. We also report the sequencing of two diploids from the ancestral gene pools of quinoa, which enables the identification of sub-genomes in quinoa, and reduced-coverage genome sequences for 22 other samples of the allotetraploid goosefoot complex. The genome sequence facilitated the identification of the transcription factor likely to control the production of anti-nutritional triterpenoid saponins found in quinoa seeds, including a mutation that appears to cause alternative splicing and a premature stop codon in sweet quinoa strains. These genomic resources are an important first step towards the genetic improvement of quinoa.
[Mh] Termos MeSH primário: Chenopodium quinoa/genética
Genoma de Planta/genética
[Mh] Termos MeSH secundário: Processamento Alternativo/genética
Diploide
Evolução Molecular
Pool Gênico
Anotação de Sequência Molecular
Mutação
Poliploidia
Saponinas/biossíntese
Análise de Sequência de DNA
Fatores de Transcrição/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T; RESEARCH SUPPORT, U.S. GOV'T, NON-P.H.S.
[Nm] Nome de substância:
0 (Saponins); 0 (Transcription Factors)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170814
[Lr] Data última revisão:
170814
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170209
[St] Status:MEDLINE
[do] DOI:10.1038/nature21370


  10 / 234 MEDLINE  
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[PMID]:28178235
[Au] Autor:Paterson AH; Kolata AL
[Ad] Endereço:Plant Genome Mapping Laboratory, University of Georgia, Athens, Georgia 30605, USA.
[Ti] Título:Genomics: Keen insights from quinoa.
[So] Source:Nature;542(7641):300-302, 2017 02 16.
[Is] ISSN:1476-4687
[Cp] País de publicação:England
[La] Idioma:eng
[Mh] Termos MeSH primário: Chenopodium quinoa
Sementes
[Mh] Termos MeSH secundário: Genômica
Seres Humanos
Valor Nutritivo
[Pt] Tipo de publicação:NEWS; COMMENT
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170526
[Lr] Data última revisão:
170526
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170209
[St] Status:MEDLINE
[do] DOI:10.1038/nature21495



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