Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa, lupine, amaranth and sangorache (E. Villacrés, MB. Quelal, G. Pástor, & I. Zambrano, SH. Morales, Trans.). (2023). International Journal of Food Safety and Public Health, 10(1), 1-10. https://ijpp.org/journal/index.php/ajb/article/view/22