Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments
FI: 1,714
Type: Article
Collaboration
Year: 2015
Writers
Kapravelou, G; Martinez, R; Andrade, A.M.; Chavez, CL; Lopez-Jurado, M; Aranda, P; Arrebola, F; Canizares, FJ; Galisteo, M; Porres, JM
Magazine
Title: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Quartile
- Q1