Assessment of Antioxidant Constituents and Anti-Oxidative Properties of Vegetable Soybean
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.654559
Reference21 articles.
1. Protein Quality, Antigenicity, and Antioxidant Activity of Soy-Based Foodstuffs
2. Soy isoflavones reduce electronegative low-density lipoprotein (LDL−) and anti-LDL− autoantibodies in experimental atherosclerosis
3. Increased Insulin Sensitivity and Changes in the Expression Profile of Key Insulin Regulatory Genes and Beta Cell Transcription Factors in Diabetic KKAy-Mice after Feeding with a Soy Bean Protein Rich Diet High in Isoflavone Content
4. A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour
5. Relative Changes in Tocopherols, Isoflavones, Total Phenolic Content, and Antioxidative Activity in Soybean Seeds at Different Reproductive Stages
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