Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties
Article first published online: 22 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2638–2649, December 2013
How to Cite
Hachibamba, T., Dykes, L., Awika, J., Minnaar, A. and Duodu, K. G. (2013), Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties. International Journal of Food Science & Technology, 48: 2638–2649. doi: 10.1111/ijfs.12260
- Issue published online: 24 OCT 2013
- Article first published online: 22 JUL 2013
- Manuscript Accepted: 21 JUN 2013
- Manuscript Received: 25 APR 2013
- USAID Dry Grain Pulses CRSP. Grant Number: 61-2858
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