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Comparative study of the functional compounds and antioxidant properties of different cowpea (Vigna unguiculata) leaf cultivars after in vitro digestion
Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland
Department of Crop Sciences, Phytochemical Food Network Group
Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland