A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties-Reference-Cited by-同舟云学术

A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Published:2006-09-01 Issue:2 Volume:224 Page:259-270
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kim J. A.,Jung W. S.,Chun S. C.,Yu C. Y.,Ma K. H.,Gwag J. G.,Chung I. M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0377-y.pdf

Reference24 articles.

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4. Rice-Evans CA, Miller NJ, Paganga G (1996) Free Radic Biol Med 20:936–956

5. Cheigh HS, Lee CY (1993) Life Sci 3:9–17

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