Isoflavones from green vegetable soya beans and their antimicrobial and antioxidant activities-Reference-Cited by-同舟云学术

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Isoflavones from green vegetable soya beans and their antimicrobial and antioxidant activities

Published:2017-10-24 Issue:5 Volume:98 Page:2043-2047
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Wang Taoyun¹²,Liu Yanli¹,Li Xiaoran¹,Xu Qiongming¹^ORCID,Feng Yulin³,Yang Shilin¹³

Affiliation:

1. College of Pharmaceutical Science; Soochow University; Suzhou China

2. College of Chemistry, Biology and Material Engineering; Suzhou University of Science and Technology; Suzhou China

3. College of Pharmaceutical Science; Jiangxi University of Traditional Chinese Medicine; Nanchang China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Drying of edamames by hot air and vacuum microwave combination;QG;J Food Eng,2006

2. Manipulation of saponin biosynthesis by RNA interference-mediated silencing of β-amyrin synthase gene expression in soybean;Takagi;Plant Cell Rep,2011

3. Nutrient analysis, apparent metabolisable energy and ileal amino acid digestibility of full fat soybean for broilers;Ravindran;Anim Feed Sci Technol,2014

4. Rotation and tillage affect soybean grain composition, yield, and nutrient removal;Houx;Field Crop Res,2014

5. LC/UV/ESI-MS analysis of isoflavones in edamame and tofu soybeans;QL;J Agr Food Chem,2004

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