Bioactive phenolic compounds of cowpeas (Vigna sinensisL). Modifications by fermentation with natural microflora and withLactobacillus plantarumATCC 14917-Reference-Cited by-同舟云学术

Bioactive phenolic compounds of cowpeas (Vigna sinensisL). Modifications by fermentation with natural microflora and withLactobacillus plantarumATCC 14917

Published:2004-11-03 Issue:2 Volume:85 Page:297-304
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dueñas Montserrat,Fernández Dolores,Hernández Teresa,Estrella Isabel,Muñoz Rosario

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología

Comunidad Autónoma de Madrid

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. Contribution of cowpeas to nutrition and health;Philips;Food Technol,1991

2. High-performance liquid chromatography determination of phenolic constituents in 17 varieties of cowpeas;Cai;J Agric Food Chem,2003

3. Processing and utilization of cowpeas in developing countries: a review;Uzogara;J Food Process Preserv,1992

4. Grain quality of common beans;Bressani;Food Rev Int,1993

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