The effects of fungal stress on the antioxidant contents of black soybeans under germination

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12491-12496

  Feng, Shengbao ^a   Song, Lixia ^a   Lee, Yuan Kun ^a   Huang, Dejian ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

antioxidants; Black soybean; fungal stress; tocopherols

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANTS; AQUEOUS PHASE; BEFORE AND AFTER; BLACK SOYBEAN; FUNGAL STRESS; LIPID PEROXIDES; LIPOPHILIC EXTRACT; METHANOL-WATER MIXTURES; ORGANIC PHASE; RHIZOPUS OLIGOSPORUS; TOCOPHEROLS; TOTAL PHENOLIC CONTENT;

FUNGI; HYDROPHILICITY; METHANOL; OXIDATION; PHENOLS;

SOLVENT EXTRACTION;

FUNGI; GLYCINE MAX; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

ANTIOXIDANT; DELTA-TOCOPHEROL; PHENOL DERIVATIVE; PHYTOALEXINS; SESQUITERPENE; TOCOPHEROL;

CHEMISTRY; COMPARATIVE STUDY; GERMINATION; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; PHYSIOLOGY; PLANT SEED; RHIZOPUS; SOYBEAN;

ANTIOXIDANTS; GERMINATION; PHENOLS; RHIZOPUS; SEEDS; SESQUITERPENES; SOYBEANS; TOCOPHEROLS;

EID: 78649656847     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102926r     Document Type: Article

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