Functional components in soybean cake and their effects on antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7544-7555

  Kao, Tsai Hua ^a   Chen, Bing Huei ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Functional components; Isoflavone extract; Soybean cake

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; 6-HYDROXY-2,5,7,8-TETRAMETHYLCHROMAN-2-CARBOXYLIC ACID; ANTIOXIDANT; CHROMAN DERIVATIVE; IRON CHELATING AGENT; ISOFLAVONE DERIVATIVE; PICRIC ACID; SCAVENGER; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TROLOX C;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; SOYBEAN;

ANTIOXIDANTS; CHROMANS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICAL SCAVENGERS; IRON CHELATING AGENTS; ISOFLAVONES; OXIDATION-REDUCTION; PICRATES; SOY FOODS; SOYBEANS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

GLYCINE MAX;

EID: 33750428557     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061586x     Document Type: Article

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