Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)

LWT

Volumn 44, Issue 4, 2011, Pages 992-998

  Kim, Hyo Geun ^a   Kim, Gi Won ^a   Oh, Hyein ^a   Yoo, Se Young ^a   Kim, Young Ock ^b   Oh, Myung Sook ^a  

^a Kyung Hee University   (South Korea)

^b Rural Development Administration   (South Korea)

Author keywords

Antioxidant activity; Black soybean; MRPs; PC12; Roasting

Indexed keywords

AMINO ACIDS; CALCINATION; CELL CULTURE; CELLS; NITROGEN FIXATION;

ANTI-OXIDANT ACTIVITIES; BLACK SOYBEAN; MRPS; PC12; ROASTING;

ANTIOXIDANTS;

GLYCINE MAX;

EID: 78751705076     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.12.011     Document Type: Article

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