Heating affects the content and distribution profile of isoflavones in steamed black soybeans and black soybean koji

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8484-8489

  Huang, Ru Yue ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Black soybean koji; Heat treatment; Isoflavone

Indexed keywords

FOOD ADDITIVE; ISOFLAVONE DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; SOYBEAN; WATER VAPOR;

FOOD ADDITIVES; FOOD HANDLING; HEAT; ISOFLAVONES; SOY FOODS; SOYBEANS; STEAM;

GLYCINE MAX;

EID: 53649086818     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801488e     Document Type: Article

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