Polyphenol content and antioxidant activity of two black soybean varieties over five cultivation years
Author:
Affiliation:
1. Graduate School of Agricultural Science, Kobe University
Publisher
Japanese Society for Food Science and Technology
Link
https://www.jstage.jst.go.jp/article/fstr/30/3/30_FSTR-D-23-00221/_pdf
Reference44 articles.
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4. Chaves-Silva, S., Santos A.L.D., Chalfun-Júnior, A., Zhao, J., Peres, L.E.P., and Benedito, V.A. (2018). Understanding the genetic regulation of anthocyanin biosynthesis in plants - Tools for breeding purple varieties of fruits and vegetables. Phytochemistry, 153, 11–27. doi: 10.1016/j.phytochem.2018.05.013
5. Cooke, M.S., Evans, M.D., Dizdaroglu, M., and Lunec, J. (2003). Oxidative DNA damage: mechanisms, mutation, and disease. FASEB J., 17, 1195–214. doi: 10.1096/fj.02-0752rev.
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