Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments
Journal of the Science of Food and Agriculture2014Vol. 95(6), pp. 1207–1216
Citations Over TimeTop 10% of 2014 papers
Garyfallia Kapravelou, Rosario Martínez, Ana M. Andrade, Carlos López-Chaves, María López‐Jurado, Pilar Aranda, Francisco Arrebola, Francisco J. Cañizares, Milagros Galisteo, Jesús M. Porres
Abstract
V. unguiculata has demonstrated its potential as a functional food with interesting antioxidant and lipid lowering properties, which can be further augmented by fermentation processes associated or not to thermal processing.
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