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

  1. Kapravelou, G.
  2. Martínez, R.
  3. Andrade, A.M.
  4. López Chaves, C.
  5. López-Jurado, M.
  6. Aranda, P.
  7. Arrebola, F.
  8. Cañizares, F.J.
  9. Galisteo, M.
  10. Porres, J.M.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010 0022-5142

Year of publication: 2015

Volume: 95

Issue: 6

Pages: 1207-1216

Type: Article

DOI: 10.1002/JSFA.6809 GOOGLE SCHOLAR