Characterization of phenolics, betacyanins and antioxidant activities of the seed, leaf, sprout, flower and stalk extracts of three Amaranthus species
Keywords: هیپوخاندریاک آمارانتوس; Food composition; Food analysis; UHPLC; LC-MS; Amaranthus; Betacyanin; Phenolic; Antioxidant activity; Bioactive non-nutrients; AAE; ascorbic acid equivalent; AAPH; 2,2â²-azobis-(2-methylpropionamidine) dihydrochloride; ACa; Amaranthus caudatus; ACr; A