Characterization and Comparison of Antioxidant Properties and Bioactive Components of Virginia Soybeans-Reference-Cited by-同舟云学术

Characterization and Comparison of Antioxidant Properties and Bioactive Components of Virginia Soybeans

Published:2008-11-13 Issue:23 Volume:56 Page:11515-11519
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Hyun¹,Hogan Shelly¹,Zhang Lei¹,Rainey Katy¹,Zhou Kequan¹

Affiliation:

1. Department of Food Science and Technology and Crop and Soil Environmental Science, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, and College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou, Peopleʼs Republic of China 310035

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800468z

Reference33 articles.

1. Soy Foods Association of North America. Soyfood Sales and Trends. Available athttp://www.soyfoods.org/sales/sales.html, accessed April 16, 2008.

2. Soy isoflavones lower serum total and LDL cholesterol in humans: a meta-analysis of 11 randomized controlled trials

3. Meta-Analysis of Soy Intake and Breast Cancer Risk

4. Meta-analysis of soy food and risk of prostate cancer in men

5. Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans

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