Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars
ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking o...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal do Ceará
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| Series: | Revista Ciência Agronômica |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500806&lng=en&tlng=en |