Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods
2019
Torres, Julieta | Peters, Michael | Montoya, Carlos A.
AGROVOC关键词
书目信息
出版者
Elsevier
语言
英语
许可
Limited Access, Copyrighted; all rights reserved
类型
Journal Article; Journal Part
来源
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.
团体作者
Federal Ministry for Economic Cooperation and Development, Germany
2024-10-31
2026-02-03
MODS