Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound.
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Cowpea (Vigna unguiculata L. Walp), a renewed multipurpose crop for a more sustainable agri-food system: nutritional advantages and constraints.Enhanced action of apigenin and naringenin combination on estrogen receptor activation in non-malignant colonocytes: implications on sorghum-derived phytoestrogens.Effects of methanolic extracts of edible plants on RAGE in high-glucose-induced human endothelial cells.Polyphenolic Characterization and Antioxidant Activity of Malus domestica and Prunus domestica Cultivars from Costa Rica.Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts.Antioxidant Properties of Cocoa Beans (Theobroma cacaoL.): Influence of Cultivar and Roasting Conditions
P2860
Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound.
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2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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name
Proanthocyanidin profile of co ...... side as the dominant compound.
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Proanthocyanidin profile of cowpea
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type
label
Proanthocyanidin profile of co ...... side as the dominant compound.
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Proanthocyanidin profile of cowpea
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prefLabel
Proanthocyanidin profile of co ...... side as the dominant compound.
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Proanthocyanidin profile of cowpea
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P2093
P1433
P1476
Proanthocyanidin profile of co ...... side as the dominant compound.
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P2093
Joseph Awika
Leonnard O Ojwang
Linda Dykes
P356
10.1016/J.FOODCHEM.2013.01.117
P577
2013-02-10T00:00:00Z