Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods
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| Format: | Journal Article biblioteca |
| Language: | English |
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Elsevier
2019-11
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| Subjects: | feed crops, cowpeas, caupi, rats, rata, vigna unguiculata, amino acids, aminoácidos, dietary fibres, fibra de la dieta, food science, analytical chemistry, |
| Online Access: | https://hdl.handle.net/10568/105696 https://doi.org/10.1016/j.foodchem.2019.06.007 |
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dig-cgspace-10568-1056962023-12-08T19:36:04Z 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 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. 0308-8146 https://hdl.handle.net/10568/105696 https://doi.org/10.1016/j.foodchem.2019.06.007 en Copyrighted; all rights reserved Limited Access 297 (1): 124940 Elsevier Food Chemistry |
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English |
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feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry |
| spellingShingle |
feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry 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 |
| format |
Journal Article |
| topic_facet |
feed crops cowpeas caupi rats rata vigna unguiculata amino acids aminoácidos dietary fibres fibra de la dieta food science analytical chemistry |
| author |
Torres, Julieta Peters, Michael Montoya, Carlos A. |
| author_facet |
Torres, Julieta Peters, Michael Montoya, Carlos A. |
| author_sort |
Torres, Julieta |
| title |
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_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_sort |
boiling influences the nutritional value of three seed cowpea (vigna unguiculata) varieties using in vivo and in vitro methods |
| publisher |
Elsevier |
| publishDate |
2019-11 |
| url |
https://hdl.handle.net/10568/105696 https://doi.org/10.1016/j.foodchem.2019.06.007 |
| work_keys_str_mv |
AT torresjulieta boilinginfluencesthenutritionalvalueofthreeseedcowpeavignaunguiculatavarietiesusinginvivoandinvitromethods AT petersmichael boilinginfluencesthenutritionalvalueofthreeseedcowpeavignaunguiculatavarietiesusinginvivoandinvitromethods AT montoyacarlosa boilinginfluencesthenutritionalvalueofthreeseedcowpeavignaunguiculatavarietiesusinginvivoandinvitromethods |
| _version_ |
1787228324446076928 |