Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji

International Journal of Food Science and Technology

Volumn 45, Issue 3, 2010, Pages 437-443

  Huang, Ru Yue ^a   Wang, Yen Ju ^a   Sheen, Lee Yan ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Black soybeans; Deoxidant; Desiccant; Koji; Storage; Total phenolic

Indexed keywords

ANTIOXIDANT ACTIVITIES; BLACK SOYBEANS; DESICCANT; KOJI; STORAGE; TOTAL PHENOLIC;

CHELATION; METHANOL; PHENOLS;

DRIERS (MATERIALS);

ASPERGILLUS AWAMORI; GLYCINE MAX;

EID: 77955673224     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02122.x     Document Type: Article

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