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Journal Article 2019-06-04

Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods

Autor: Torres, Julieta Peters, Michael Montoya, Carlos A.

Enlace original: https://cgspace.cgiar.org/handle/10568/105696

Investigación en Agricultura

COWPEAS

CAUPI

RATS

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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] , Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods

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Boiling influences the nutritional value of three seed cowpea (Vigna unguiculata) varieties using in vivo and in vitro methods