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Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths. RSD [Internet]. 2021 Jun. 12 [cited 2025 Dec. 5];10(7):e3710716243. Available from: https://www.rsdjournal.org/rsd/article/view/16243