Changing soybean isoflavone composition and concentrations under two different storage conditions over three years

Food Research International

Volumn 38, Issue 4, 2005, Pages 435-444

  Kim, Jong Jin ^a   Kim, Seung Hyun ^b   Hahn, Sang Jun ^a   Chung, Ill Min ^a  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

HPLC; Isoflavone; Low temperature; Room temperature; Soybeans; Storage period

Indexed keywords

COMPOSITION; CROPS; FOOD PRESERVATION; FOOD PRODUCTS; FOOD STORAGE; LOW TEMPERATURE OPERATIONS; SEED;

MALONYLGLUCOSIDE; ROOM TEMPERATURE; STORAGE CONDITIONS; STORAGE PERIODS;

ORGANIC COMPOUNDS;

CHEMICAL COMPOSITION; FLAVONOIDS; FOOD STORAGE; LOW TEMPERATURE; SEEDS; SOY BEANS; VARIETIES;

GLYCINE MAX;

EID: 14744289321     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.11.001     Document Type: Article

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