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

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Bibliographic Details
Published inJournal of the science of food and agriculture Vol. 95; no. 6; pp. 1207 - 1216
Main Authors 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
Format Journal Article
LanguageEnglish
Published 01.04.2015
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ISSN:0022-5142
DOI:10.1002/jsfa.6809