Journal Article

Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods

author(s)

Torres, Julieta

original file download
full citation

Torres, Julieta; Peters, Michael & Montoya, Carlos A. (2019). Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods. Food Chemistry, 297 (1): 12494.