Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

  1. Dueñas, M.
  2. Fernández, D.
  3. Hernández, T.
  4. Estrella, I.
  5. Muñoz, R.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 2005

Volume: 85

Issue: 2

Pages: 297-304

Type: Article

DOI: 10.1002/JSFA.1924 GOOGLE SCHOLAR
Data source: Scopus