Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla

Article

Abstract: Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus

Palabras claves:

Antioxidant capacity, Antioxidant vitamins, Cowpeas, Lactobacillus plantarum fermentation, Natural fermentation

Autores:

Doblado R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.

Fuentes:

scopus