Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars
Author:
Funder
Gyeongnam National University of Science and Technology
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.5.555
Reference35 articles.
1. Analysis of the general and functional components of various soybeans;Lee;J Korean Soc Food Nutr,2013
2. Genistein, daidzein, and their β-glucoside conjugates: antitumor isoflavones in soybean foods from american and asin diets;Coward;J Agric Food Chem,1993
3. Comparison of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties;Lee;Food Chem,2019
4. Variation in antioxidant components of black soybean as affected by variety and cultivation region;Lee;Korean J Crop Sci,2009
5. Malonyl isoflavones glycosides in soybean seeds (Glycine max Merrill);Kudou;Agric Biol Chem,1991
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1. Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake;Korean Journal of Food Preservation;2023-12
2. Physicochemical Qualities and Physiological Activities of Black Soybeans by Cultivation Area and Cultivars;Journal of the Korean Society of Food Science and Nutrition;2021-01-31
3. Changes in nutritional components and antioxidant activities from soybean leaves containing high isoflavone contents according to different storage temperatures and periods;Journal of Applied Biological Chemistry;2020-12-31
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