Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/105696 |
| _version_ | 1855516391229095936 |
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| author | Torres, Julieta Peters, Michael Montoya, Carlos A. |
| author_browse | Montoya, Carlos A. Peters, Michael Torres, Julieta |
| author_facet | Torres, Julieta Peters, Michael Montoya, Carlos A. |
| author_sort | Torres, Julieta |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace105696 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1056962025-03-13T09:44:00Z Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods Torres, Julieta Peters, Michael Montoya, Carlos A. feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry 2019-11 2019-11-08T19:34:18Z 2019-11-08T19:34:18Z Journal Article https://hdl.handle.net/10568/105696 en Limited Access Elsevier 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. |
| spellingShingle | feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry Torres, Julieta Peters, Michael Montoya, Carlos A. Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods |
| title | Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods |
| title_full | Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods |
| title_fullStr | Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods |
| title_full_unstemmed | Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods |
| title_short | Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods |
| title_sort | boiling influences the nutritional value of three seed cowpea vigna unguiculata varieties using in vivo and in vitro methods |
| topic | feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry |
| url | https://hdl.handle.net/10568/105696 |
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