01108naa a2200217 a 450000100080000000500110000800800410001910000250006024001400008524501510022526000090037652002730038565000130065865000220067165300250069365300180071870000250073670000200076170000340078177300750081520715602022-05-18       2017    bl uuuu     u00u1 u    #d1 aCAVALCANTE, R. B. M.  aEfeito do processamento térmico na composição química, compostos bioativos e atividade antioxidante de cultivares de feijão-caupi.  aEffect of thermal processing on chemical compositions, bioactive compounds, and antioxidant activities of cowpea cultivars.h[electronic resource]  c2017  aThis study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds...  aCocção  aVigna Unguiculata  aAlimentos funcionais  aAntioxidantes1 aARAÚJO, M. A. da M.1 aROCHA, M. de M.1 aMOREIRA-ARAÚJO, R. S. dos R.  tRevista Caatinga, Mossorógv. 30, n. 4, p. 1050-1058, out./dez. 2017.