Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions-Reference-Cited by-同舟云学术

Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions

Published:2013-10 Issue:5 Volume:56 Page:605-612
ISSN:1738-2203
Container-title:Journal of the Korean Society for Applied Biological Chemistry
language:en
Short-container-title:J Korean Soc Appl Biol Chem

Author:

Lee Jin Hwan,Lee Byong Won,Kim Balo,Kim Hyun Tae,Ko Jong Min,Baek In-Yeoul,Seo Weon Taek,Kang Young Min,Cho Kye Man

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-013-3048-2.pdf

Reference37 articles.

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5. Cho KM, Lee JH, Yun HD, Ahn BY, Kim H, and Seo WT (2011) Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. J. Food Comp Anal 24, 402–410.

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