Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)

Food Chemistry

Volumn 123, Issue 4, 2010, Pages 1176-1184

  Correa, Camila R ^a   Li, Lei ^a,b   Aldini, Giancarlo ^c   Carini, Marina ^c   Oliver Chen, C Y ^a   Chun, Hye Kyung ^d   Cho, Soo Muk ^d   Park, Ki Moon ^e   Russell, Robert M ^f   Blumberg, Jeffrey B ^a   Yeum, Kyung Jin ^a  

^a TUFTS UNIVERSITY   (United States)

^b QINGDAO UNIVERSITY MEDICAL COLLEGE   (China)

^c UNIVERSITY OF MILAN   (Italy)

^d National Institute of Animal Science   (South Korea)

^e Sungkyunkwan University   (South Korea)

^f NATIONAL INSTITUTES OF HEALTH   (United States)

Author keywords

Daidzein; Genistein; Glycine max; Lutein; Stability; Tocopherol; Variety

Indexed keywords

ALPHA CAROTENE; ALPHA TOCOPHEROL; ASCORBIC ACID; CRYPTOXANTHIN; DAIDZEIN; DISODIUM HYDROGEN PHOSPHATE; EPICATECHIN; FERULIC ACID; GAMMA TOCOPHEROL; GENISTEIN; GLUCOSIDE; KAEMPFEROL; LYCOPENE; PARA COUMARIC ACID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; QUERCETIN; SODIUM CHLORIDE; SODIUM DIHYDROGEN PHOSPHATE; SYRINGIC ACID; TERT BUTYL METHYL ETHER; XANTHOPHYLL; ZEAXANTHIN;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTROCHEMICAL DETECTION; ELECTROSPRAY MASS SPECTROMETRY; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PHYTOCHEMISTRY; ROOM TEMPERATURE; SOYBEAN;

GLYCINE MAX;

EID: 77954958019     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.083     Document Type: Article

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