Stability of isoflavone isomers in steamed black soybeans and black soybean koji stored under different conditions

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 5, 2009, Pages 1927-1932

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

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Black soybeans; Isoflavone; Koji; Storage

Indexed keywords

ISOFLAVONE DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; ISOMERISM; METHODOLOGY; SOYBEAN;

FOOD HANDLING; ISOFLAVONES; ISOMERISM; PLANT EXTRACTS; SOYBEANS;

GLYCINE MAX;

EID: 64549147945     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803702x     Document Type: Article

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