Torres, J., Peters, M., & Montoya, C. A. (2019). Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods. Elsevier.
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Chicago Style (17th ed.) Citation
Torres, Julieta, Michael Peters, and Carlos A. Montoya. Boiling Influences the Nutritional Value of Three Seed Cowpea (Vigna Unguiculata) Varieties Using in Vivo and in Vitro Methods. Elsevier, 2019.
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MLA (9th ed.) Citation
Torres, Julieta, et al. Boiling Influences the Nutritional Value of Three Seed Cowpea (Vigna Unguiculata) Varieties Using in Vivo and in Vitro Methods. Elsevier, 2019.
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Warning: These citations may not always be 100% accurate.