Effects of steeping condition and salinity stress on quality properties in germinated black soybean
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.4.500
Reference34 articles.
1. Yi ES Kim HD Chae JC Kim YH Variation of isoflavone and saponin during maturity in black soybean Korean J Crop Sci 2008 53 34 41
2. Kim MJ Kim KS Functional and chemical composition of Hwanggumkong, Yakong and Huktae Korean J Food Cookery Sci 2005 21 844 850
3. Kwon SH Ahn IS Kim SO Kong CS Chung HY Do MS Park KY Anti-obesity and hypolipidemic effects of black soybean anthocyanins J Med Food 2007 10 552 556 10.1089/jmf.2006.147
4. Kwon TW Soybean in the 21st century Korea Soybean Digest 2000 17 1 4
5. Kim JH Lee YT Quality characteristics and antioxidant activities of soybean curd products containing small black soybean J Korean Soc Food Sci Nutr 2007 36 1431 1435 10.3746/jkfn.2007.36.11.1431
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