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

Journal of the Science of Food and Agriculture

Volumn 85, Issue 2, 2005, Pages 297-304

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

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antioxidant activity; Cowpea; Fermentation; Phenolic compounds

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; VIGNA; VIGNA SINENSIS;

EID: 12244257046     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1924     Document Type: Article

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