Natural fermentation of cowpea (Vigna unguiculata) flour improves the nutritive utilization of indispensable amino acids and phosphorus by growing rats

1. Kapravelou, G.
2. Martínez, R.
3. Martino, J.
4. Porres, J.M.
5. Fernández-Fígares, I.

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DOI: 10.3390/NU12082186 GOOGLE SCHOLAR lock_openOpen access editor

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