A microcalorimetric analysis of quinoa seeds with different initial water content during germination at 25°C

dc.creatorSigstad, Emma Elizabeth
dc.creatorGarcia, Celina Isabel
dc.date.accessioned2018-10-11T13:46:22Z
dc.date.accessioned2018-11-06T12:14:43Z
dc.date.available2018-10-11T13:46:22Z
dc.date.available2018-11-06T12:14:43Z
dc.date.created2018-10-11T13:46:22Z
dc.date.issued2001-01
dc.identifierSigstad, Emma Elizabeth; Garcia, Celina Isabel; A microcalorimetric analysis of quinoa seeds with different initial water content during germination at 25°C; Elsevier Science; Thermochimica Acta; 366; 2; 1-2001; 149-155
dc.identifier0040-6031
dc.identifierhttp://hdl.handle.net/11336/62158
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1864750
dc.description.abstractQuinoa (Chenopodium quinoa Willd.) is an ancestral crop from the Andes of South America. Its high-energy and nutritional value content makes this crop very suitable for food. Germination of quinoa seed remains a problem. In the present work germination of quinoa seeds with different initial moisture contents were monitored by microcalorimetry at 25°C. Storage at moisture contents above 0.082 g g-1 drastically reduces seed germination.
dc.languageeng
dc.publisherElsevier Science
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/S0040-6031(00)00721-8
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0040603100007218
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCALORIMETRY
dc.subjectCHENOPODIUM QUINOA
dc.subjectSEED GERMINATION
dc.subjectSEED IMBIBITION
dc.titleA microcalorimetric analysis of quinoa seeds with different initial water content during germination at 25°C
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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