00995naa a2200253 a 450000100080000000500110000800800410001910000250006024501530008526000090023852001580024765000220040565300230042765300270045065300240047765300240050165300270052570000200055270000230057270000240059570000200061970000330063977300690067221269792020-11-24       2020    bl uuuu     u00u1 u    #d1 aBARROS, N. V. dos A.  aIdentification and quantification of phenolic compounds in grains of biofortified cowpea cultivars, before and after cooking.h[electronic resource]  c2020  aThis study aimed to identify and quantify phenolic compounds in the grains of biofortified cowpea (Vigna unguiculata) cultivars before and after cooking.  aVigna Unguiculata  aÁcidos fenólicos  aAtividade antioxidante  aCompostos bioativos  aFlavonóides totais  aProcessamento térmico1 aABREU, B. B. de1 aSILVA, D. T. S. da1 aSOARES, A. K. de O.1 aROCHA, M. de M.1 aMOREIRA-ARAUJO, R. S. dos R.  tCurrent Nutrition & Food Sciencegv. 16, n. 1, p. 105-113, 2020.