A correlation between the level of phenolic compounds and the antioxidant capacity in cooked-with-rice and vegetable soybean (Glycine max L.) varieties

European Food Research and Technology

Volumn 224, Issue 2, 2006, Pages 259-270

  Kim, J A ^a   Jung, W S ^a   Chun, S C ^a   Yu, C Y ^b   Ma, K H ^c   Gwag, J G ^c   Chung, I M ^a  

^a Konkuk University   (South Korea)

^b Kangwon National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Anthocyanins; Cooked with rice; HPLC; Phenolic compounds; Soybean; Vegetable soybean

Indexed keywords

GLYCINE MAX;

EID: 33751084045     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0377-y     Document Type: Article

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