Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)-Reference-Cited by-同舟云学术

Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)

Published:2023-08 Issue: Volume:185 Page:115166
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Choi Jaehee,Noh Eunjeong,Lee Dohyoung,Lee Youngji,Lee Kwang-Geun^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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