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Improvement of the antioxidant and hypolipidaemic effects of cowpea flours ( Vigna unguiculata ) by fermentation: results of in vitro and in vivo experiments

✍ Scribed by Kapravelou, Garyfallia; Martínez, Rosario; Andrade, Ana M; López Chaves, Carlos; López-Jurado, María; Aranda, Pilar; Arrebola, Francisco; Cañizares, Francisco J; Galisteo, Milagros; Porres, Jesús M

Book ID: 126472407
Publisher: John Wiley and Sons
Year: 2014
Tongue: English
Weight: 655 KB
Volume: 95
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.6809

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