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Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê ex...
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| Publicado no: | Revista Ciência Agronômica |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Federal do Ceará
2017
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=195353326012 |
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