XU, L. N.; GUO, S.; ZHANG, S. W. Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa. Emirates Journal of Food and Agriculture, [S. l.], v. 31, n. 1, p. 39–45, 2019. DOI: 10.9755/ejfa.2019.v31.i1.1898. Disponível em: https://www.ejfa.me/index.php/journal/article/view/1898. Acesso em: 31 oct. 2025.