[1]
AlGhamdi, F.A. et al. 2023. Effect of traditional household processing techniques on phenolic compounds, antioxidants activity and γ-aminobutyric acid of cowpea (Vigna unguiculata) pods. Italian Journal of Food Science. 35, 2 (May 2023), 71–79. DOI:https://doi.org/10.15586/ijfs.v35i2.2327.