Publikationen, an denen er mitarbeitet Carlos López Chaves (1)

2015

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

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 6, pp. 1207-1216