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

Colaboración

Año: 2015

Kapravelou, G; Martinez, R; Andrade, AM; Chaves, CL; Lopez-Jurado, M; Aranda, P; Arrebola, F; Canizares, FJ; Galisteo, M; Porres, JM

Título: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

• Q1