Comparison of isoflavones composition in seed, embryo, cotyledon and seed coat of cooked-with-rice and vegetable soybean (Glycine max L.) varieties

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 738-744

  Kim, Jin Ae ^a   Hong, Seung Beom ^a   Jung, Woo Suk ^a   Yu, Chang Yeon ^b   Ma, Kyung Ho ^c   Gwag, Jae Goon ^c   Chung, Ill Min ^a  

^a Konkuk University   (South Korea)

^b Kangwon National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Cooked with rice soybean; Isoflavones; Malonylglycoside; Vegetable soybean

Indexed keywords

ACETYLGLYCOSIDE; AGLYCONE; GLYCOSIDE; ISOFLAVONE DERIVATIVE; MALONYLGLYCOSIDE; UNCLASSIFIED DRUG;

ARTICLE; BIOACCUMULATION; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); COOKED FOOD; COTYLEDON; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED; PLANT TISSUE; RICE; SEED HUSK; SOYBEAN; VARIETAS;

GLYCINE MAX;

EID: 33846237668     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.061     Document Type: Article

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