Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths. Research, Society and Development, [S. l.], v. 10, n. 7, p. e3710716243, 2021. DOI: 10.33448/rsd-v10i7.16243. Disponível em: https://www.rsdjournal.org/rsd/article/view/16243. Acesso em: 5 dec. 2025.