Changes in nutritional components and antioxidant activities from soybean leaves containing high isoflavone contents according to different storage temperatures and periods
Author:
Affiliation:
1. Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea
2. Industry Academy Cooperation Foundation, Andong National University, Andong 36729, Republic of Korea
Funder
Ministry of Education
National Research Foundation of Korea
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2020/063/JABC063-04-03.pdf
Reference35 articles.
1. Soybean isoflavonoids and their metabolic products inhibit in vitro lipoprotein oxidation in serum
2. Antioxidant Efficacy of Phytoestrogens in Chemical and Biological Model Systems
3. Lee BH, Kim KJ (2003) The physicochemical change of soybean-leaf water kimchis during fermentation. J East Asian Soc Dietary Life 13: 601-607
4. Lee SH, Choi DJ, Kim JG (2003) Effect of salt concentration on soybean leaf kimchi fermentation. Korean J Food Preserv 10: 512-516
5. Lee SH, Choi DJ, Kim JG (2003) The effect of chitosan addition on soybean leaf kimchi fermentation. Korean J Food Preserv 10: 517-521
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