Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results ofin vitroandin vivoexperiments
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Title
Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results ofin vitroandin vivoexperiments
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 95, Issue 6, Pages 1207-1216
Publisher
Wiley
Online
2014-07-09
DOI
10.1002/jsfa.6809
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