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

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|6|1207-1216

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.6, 2015-04, pp. : 1207-1216

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