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.
Revue:
Nutrients

ISSN: 2072-6643

Année de publication: 2020

Volumen: 12

Número: 8

Pages: 1-19

Type: Article

DOI: 10.3390/NU12082186 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus